Wash and dry all produce. Cut potatoes into 1 1/2-inch pieces. 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.

While potatoes cook, peel, then thinly slice shallot. Add shallots, 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. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Stir together mustard, remaining honey and 1 tbsp water (dbl for 4 ppl) in a small bowl. Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Remove the pan from heat, then add honey-mustard mixture. Gently flip salmon to coat.

While salmon cooks, 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 shallots, discarding remaining pickling liquid. Add shallots, apples and arugula and spinach mix to the bowl with dressing, then toss to combine.

When potatoes are tender, 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, with any sauce from the pan, potatoes and salad between plates. Sprinkle remaining dill over top.