Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Dill-Garlic Spice Blend, 1/4 tsp salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/2-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Stir together mustard and honey in a small bowl. Pat salmon dry with paper towels. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush honey mustard over tops of salmon. Bake in the top of the oven until salmon is cooked through, 7-10 min.**

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then carrots. Cook, stirring occasionally, until carrots soften, 2-3 min. Add zucchini and remaining Dill-Garlic Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat. Season with salt and pepper, to taste. Cover the pan and set aside.

Carefully remove and discard salmon skin, if desired. Divide honey-mustard salmon, roasted potatoes and veggie medley between plates.