Before starting, wash and dry all produce. Quarter potatoes. 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, add onions, vinegar, half the honey and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Combine mustard and remaining honey in a small bowl. Pat salmon dry with paper towels, then season flesh side with salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**Remove the pan from heat, then spread honey mustard over skin side of salmon.

Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions, discarding remaining pickling liquid. Add pickled onions, apples and arugula and spinach mix to the bowl with dressing, then toss to combine.

When potatoes are done, finely chop dill. Add half the dill and 1 tbsp butter (dbl for 4 ppl) to the pot with potatoes. Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.

Divide salmon, potatoes and salad between plates. Sprinkle remaining dill over top.