• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
• Roast in the middle of the oven for 20-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

• Meanwhile, core, then cut apple into 1/4-inch slices.
• In a small bowl, add Dijon, broth concentrate, 1 1/2 tbsp (3 tbsp) maple syrup and 1/2 cup (1 cup) water. (NOTE: This is your glaze).

• Pat salmon dry with paper towels. Season with salt and pepper.
• To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil and salmon, skin-side down.
• Heat the pan over medium-high and cook for 5-6 min, until skin is crispy. Flip and cook for 1-2 min, until salmon is cooked through.**

• Reduce heat to low.
• Add maple glaze mixture (from step 3) and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring constantly, until glaze thickens and coats salmon. 
• Remove from heat.

• In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add apples and spinach to the dressing. Toss to coat.
• When potato coins are done, add half the dill and 1 tbsp (2 tbsp) butter to the baking sheet, then toss to coat potatoes.

• Divide potato coins, salmon and salad between plates.
• Top salad with salad topping mix.
• Spoon any remaining glaze over salmon, then sprinkle remaining dill over top. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.