• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

• Thinly slice cucumber into rounds. Pick dill fronds and roughly chop. Halve lemon.

• In oven-ready tray, combine cabbage, half the garlic powder, stock concentrate, 1 TBSP butter, ¼ cup water, salt, and pepper (for 4 servings, divide between two trays using 1 TBSP butter and ¼ cup water for each tray). Cover with aluminum foil and bake on top rack (be sure your oven has preheated!) until cabbage is slightly wilted and tender, 20 minutes (for 4, bake trays side by side on top rack).

• Meanwhile, pat salmon* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. Place, skin sides down, on a lightly oiled sheet of foil.

• Once cabbage has braised 20 minutes, remove tray from oven. Place foil with salmon on top of foil of tray with cabbage. Bake on top rack until salmon is cooked through and cabbage is tender, 12-15 minutes. TIP: Be careful, tray will be hot!

• Meanwhile, in a medium bowl, combine half the mayonnaise, half the sour cream, half the dill, ½ tsp sugar (1 tsp for 4 servings), and a squeeze of lemon juice (big squeeze for 4); season with salt and pepper.

• Stir in cucumber until coated; place in refrigerator until ready to serve.

• In a small bowl, combine remaining mayonnaise, remaining sour cream, remaining dill, and a squeeze of lemon juice (big squeeze for 4 servings).

• Add water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.

• Divide salmon, braised cabbage, and cucumber salad between plates. Drizzle dill sauce over salmon and serve.