• Cut potatoes 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 1 1/2 tsp (3 tsp) Montreal Spice Blend, then toss to coat. 
• Roast in the bottom of the oven for 18-20 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, cut a piece off the top and bottom ends of orange.
• Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go.
• Place orange on its side and cut into 1/4-inch rounds.

• Peel, then mince or grate garlic.
• Zest, then juice lemon.
• To a small bowl, add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) garlic. (NOTE: Reference garlic guide.) 
• Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels. 
• Season with salt and 1 tsp (2 tsp) Montreal Spice Blend. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. 
• Cook for 2-3 min per side, flipping once, until cooked through.**

• Meanwhile, to a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• Add spring mix and orange rounds, then toss to combine.

• Divide citrus salad, salmon and potato coins between plates. 
• Dollop zesty garlic sauce on salmon. 
• Sprinkle sunflower seeds over salad.

If you've opted for salmon, prep and cook the salmon the same way the recipe instructs you to prep and cook the tilapia.**