• Wash and dry produce. • Cut zucchini into half-moons.

• Pat salmon* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. • Meanwhile, drizzle oil in a separate hot large pan. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 5-7 minutes (7-10 minutes for 4). TIP: Move on to Step 3 while salmon and zucchini cook!

• In a small microwave-safe bowl, combine pecans, Brown Sugar Bourbon Seasoning, 2 TBSP butter, and 1⁄4 tsp sugar (4 TBSP butter and 1⁄2 tsp sugar for 4). Microwave until butter has melted, 30 seconds. Stir to combine.

• Massage rice in package to break up grains; partially open package. Microwave for 90 seconds. (Be careful, the pouch will be hot!) • Spoon brown sugar bourbon and pecan sauce over salmon and serve with zucchini and rice. Salmon is fully cooked when internal temperature reaches 145°.