Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Combine zucchini, tomatoes, 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper in one provided tray. Top evenly with Parmesan and panko.

Bake uncovered in hot oven until zucchini is tender and panko is golden-brown, 18-22 minutes.

While vegetables bake, continue recipe.

Pat salmon dry and season flesh side with a pinch of salt and pepper. Spray second provided tray with cooking spray.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown, 2-4 minutes on one side.

Remove from burner. Transfer salmon, skin-side down, to second provided tray.

Bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Carefully remove from oven.

While salmon bakes, continue recipe.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Combine crème fraîche, 1/2 tsp. lemon juice, dill, 1 tsp. water, and a pinch of salt in a mixing bowl.

Carefully remove both trays from oven.

To serve, top salmon with crema and garnish vegetables with feta. Squeeze lemon wedges over meal to taste. Bon appétit!