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. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

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

Coarsely chop capers.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Mince garlic.

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 1 tsp. olive oil. Add salmon to hot pan, skin-side up, and sear undisturbed until lightly browned, 2-4 minutes.

Remove from burner. 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, 7-10 minutes.

While salmon roasts, continue recipe.

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

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 has reduced by half, 2-3 minutes.

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

Don't worry if ribbons break while cooking; they'll still be delicious!

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

Plate dish as pictured on front of card, topping salmon with lemon piccata butter and garnishing vegetables with remaining cheese. Squeeze lemon wedges over vegetables to taste. Bon appétit!