Before starting, preheat the oven to 450°F.Wash and dry all produce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp (3 tsp) Montreal Steak Spice, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, 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.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 to a small bowl. (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 tilapia dry with paper towels. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping once, until opaque and cooked through, 2-3 min per side.\*\*

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

Divide citrus salad, tilapia and potato coins between plates. Dollop zesty garlic drizzle on tilapia. Sprinkle sunflower seeds over salad.