Combine zucchini (If you receive a whole squash, cut into 1/2" rounds.), tomatoes (If you receive a whole tomato, cut into 1/2" dice.), 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!