Place sweet potatoes, diced peppers, 1/4 tsp. salt, a pinch of pepper, and 2 tsp. olive oil in provided tray. Massage oil and seasonings into vegetables. Spread into an even layer.

Bake uncovered in hot oven, 20 minutes.

While vegetables bake, halve lemon lengthwise. Cut one half into wedges and juice the other half.

In a mixing bowl, combine chimichurri (to taste) and pesto (to taste). Set aside.

Carefully remove tray from oven.

Stir za'atar seasoning into vegetables until combined and push to one side of tray. Tray and vegetables will be hot! Use a utensil.

Pat salmon dry. Season flesh side with half the garlic salt (reserve remaining for rice) and a pinch of pepper.

Place salmon, skin-side down, in now-empty side of tray and evenly top with 2 tsp. olive oil.

Bake in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

While meal bakes, carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in remaining garlic salt, 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper until combined. Set aside.

Carefully remove tray from oven.

To serve, top salmon with chimichurri mixture (to taste). Squeeze lemon wedges over meal to taste. Bon appétit!