• Peel, then cut potatoes into 1-inch pieces.
• Core, then cut pepper into 1/4-inch pieces.
• Zest half the lemon. Cut remaining lemon into wedges.
• Thinly slice chives.
• Peel, then mince or grate garlic.

• Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium-high. Simmer uncovered, until fork-tender, 10-12 min.

• Meanwhile, using a strainer, drain and rinse shrimp, then pat shrimp dry with paper towels.
• To a large bowl, add shrimp, half the lemon zest, garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Pat salmon dry with paper towels. Season with salt and half the Mediterranean Spice Blend.

• Transfer shrimp to one side of an unlined baking sheet.
• Arrange salmon on the other side of the baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil.
• Broil shrimp and salmon in the middle of the oven until cooked through, 8-10 min.**

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers and tomatoes. Cook, stirring often, until peppers are tender-crisp and tomatoes burst, 5-6 min. 
• Using the back of a fork, gently smash tomatoes to release their juices.
• Add 1 tbsp (2 tbsp) butter, broth concentrate and remaining Mediterranean Spice Blend. Stir to combine.
• Season with salt and pepper.

• Drain and return potatoes to the same pot, off heat. Mash cream, remaining lemon zest and 2 tbsp (4 tbsp) butter into potatoes until creamy. Stir in half the chives and season with salt and pepper.
• Divide mash, shrimp and salmon between plates.
• Spoon tomato-pepper sauce over salmon.
• Sprinkle remaining chives over shrimp.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get jumbo, season in the same way the recipe instructs you to season salmon. To cook jumbo salmon, roast until cooked through, 8-10 min.**