Seared Trout with Lemon Yogurt Sauce

Toss onion, zucchini, and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper. (For 4, divide between two baking sheets.)

Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds.

Stir in stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Drain any excess water if necessary. Keep covered off heat until ready to serve.

In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder (you’ll use the rest later), juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt.

Pat salmon* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of olive oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes.

Flip and cook until fish is opaque and cooked through, 1-2 minutes more.