Halve potatoes lengthwise. Cut into ¼" half-moons. Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons. Mince garlic. In a mixing bowl, combine yogurt, basil pesto, 2 Tbsp. water, and a pinch of salt. Set aside. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and pepper.

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and potatoes to hot pan. Cook undisturbed until lightly browned, 5 minutes. Then stir occasionally until well-browned, 3-4 minutes. Season with ½ tsp. salt. Transfer to half of prepared baking sheet and roast in hot oven, 8 minutes. Remove from oven. Potatoes will finish cooking in a later step. Reserve pan; no need to wipe clean.

Return pan used to sear potatoes to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until browned, 2-4 minutes.

Flip salmon and place, skin side down, on other half of prepared baking sheet. Roast until potatoes are tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Wipe pan clean and reserve. While salmon and potatoes roast, cook zucchini.

Return pan used to sear salmon to medium-high heat. Add ½ tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly brown, 3-4 minutes. Add white wine, garlic, and paprika. Stir often until wine is mostly evaporated, 1-3 minutes. Season with a pinch of salt and remove from burner. Plate dish as pictured on front of card, removing salmon skin with a fork, if desired and placing green goddess sauce next to salmon. Bon appétit!