Remove stem, seeds, ribs, and cut bell pepper into 1/4" strips.

Trim zucchini ends, cut lengthwise, then cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Coarsely chop parsley.

Mince chives.

Mince garlic.

Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

In a mixing bowl, combine parsley, panko, half the garlic (reserve remaining for vegetables), half the chives (reserve remaining for crema), and a pinch of salt and pepper. Set aside.

Place salmon on prepared baking sheet and evenly top with mayonnaise, then panko mixture, pressing gently to adhere. Spray with cooking spray.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

Carefully remove from oven.

While salmon roasts, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bell peppers to hot pan. Stir often until slightly tender, 2-3 minutes.

Add zucchini and 1/4 tsp. salt. Stir occasionally until vegetables are lightly browned and tender, 6-8 minutes.

If pan is dry, add water, 1 Tbsp. at a time, as needed.

Stir in remaining garlic, garlic and parsley seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper until fragrant, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In another mixing bowl, combine creme fraiche, remaining chives, and 1 tsp. water.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping salmon with crema. Bon appétit!