Before starting, preheat the broiler to high.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest, then juice 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.Add shrimp, half the lemon zest, garlic and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. 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 oil (dbl for 4 ppl). Broil shrimp and salmon in the middle of the oven until cooked through, 6-8 min.**

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 butter (dbl for 4 ppl) and broth concentrate. Stir to combine.Season with salt and pepper, to taste.

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