Preheat oven to 450F. Line a large baking sheet pan with parchment paper.
Add the potato wedges to the sheet pan. Drizzle with 2 tablespoons olive oil, then season generously with salt and black pepper. Toss well.
Bake for 20-30 minutes, until crispy and deep golden. If you have a smaller baking pan, I recommend removing the potatoes to create more room for the salmon and veggies.
Add the chopped squash, quartered artichokes, and halved cherry tomatoes to the baked potatoes. Toss in the remaining olive oil. Season with salt and black pepper.
Create room in the center of the baking pan to add the salmon. Pat dry with a paper towel.
In a small bowl, mix the softened butter, chopped herbs, and lemon zest. Season with salt and black pepper, then mix well. Spoon evenly onto the salmon fillets.
Reduce oven heat to 400F. Bake the salmon and veggies for 15-20 minutes, until salmon is fully cooked and flaky.
Garnish with crumbled feta, pitted olives, and pickled onions. Serve with hummus and BUBBL’R twisted elix’r for a complementary refreshment!
