Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown and tender, 16-18 min.

Meanwhile, peel, halve, then cut shallot into 1/4-inch slices. Core, then cut apple into 1/4-inch pieces.

Pat salmon dry with paper towels. Combine garlic puree, half the whole grain mustard and 1/2 tbsp (1 tbsp) oil in a small bowl. Brush garlic oil all over salmon flesh. Season with salt and pepper. Arrange salmon on another parchment-lined baking sheet, skin-side down. Roast in the top of the oven until cooked through, 10-12 min.\*\*

Meanwhile, heat a small pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, then apples, dried cranberries, half the shallots, half the vinegar, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Cook, stirring often, until apples soften, 6-8 min. Remove the pot from heat.

Meanwhile, whisk together remaining whole grain mustard, remaining vinegar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper. Add spring mix and remaining shallots, then toss to combine.

Divide salmon, roasted potatoes and salad between plates. Sprinkle feta over potatoes.Spoon cranberry-apple chutney over salmon.