Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Place ribbons on a bowl or a plate.

Coarsely crush croutons.

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

Coarsely chop capers.

Mince garlic.

Halve tomatoes.

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

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

Add salmon to hot pan, skin side up, and sear until lightly browned, 3-4 minutes.

Transfer salmon to prepared baking sheet, skin side down. Reserve pan; no need to wipe clean

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 4-5 minutes.

While salmon cooks, start zucchini.

Return pan used to sear salmon to medium heat and add 2 tsp. olive oil.

Add tomatoes, garlic, 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes.

Stir in zucchini ribbons and 1/4 tsp. salt. Stir occasionally until tender, 2-3 minutes.

Remove from burner and stir in half the Parmesan (reserve remaining for garnish).

Combine capers, butter, and 1/2 tsp. lemon juice in a mixing bowl. Set aside.

Plate dish as pictured on front of card, topping salmon with butter and zucchini noodles with remaining Parmesan and croutons. Serve with lemon wedges. Bon appétit!