• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Finely chop walnuts. Dice potatoes into 1/2-inch pieces (peel first if desired). Halve, peel, and cut onion into 1/2-inch-thick wedges. Trim and quarter zucchini lengthwise; slice crosswise into 1/2-inch-thick quarter moons. Zest and quarter lemon. • Place 2 TBSP butter (3 TBSP for 4) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in walnuts, panko, and a pinch of salt and pepper.

• Toss potatoes and onion on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 8-10 minutes (you’ll add more to the sheet then).

• While potatoes roast, in a medium bowl, toss zucchini with a drizzle of oil, 1 tsp Steak Spice (2 tsp for 4 servings), salt, and pepper. • Pat salmon* dry with paper towels. Season with 1 tsp Steak Spice (2 tsp for 4), salt, and pepper. • Brush flesh sides with mustard, then mound with walnut mixture, pressing firmly to adhere (no need to coat the undersides).

• Once potatoes and onion have roasted 8-10 minutes, remove sheet from oven. • Carefully add zucchini to one side opposite from potatoes and onion; place salmon skin sides down on empty side. (For 4 servings, leave potatoes and onion roasting; add zucchini and salmon to a second baking sheet and roast on middle rack.) TIP: If necessary, add salmon to a separate baking sheet and roast on middle rack. • Roast on top rack until salmon is cooked through, walnut crust is toasted, and veggies are tender, 10-15 minutes. TIP: If veggies finish before salmon, transfer to a medium bowl and continue roasting salmon.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in crème fraîche, half the lemon zest, and juice from two lemon wedges (four wedges for 4). Lightly season with salt.

• Remove salmon from sheet. Carefully toss veggies on sheet to combine. • Divide everything between plates. Top salmon with lemon crème fraîche and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.