Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat potatoes dry with paper towels Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven until golden-brown and tender, 14-15 min.

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

Pat salmon dry with paper towels. Combine garlic puree and 1/2 tbsp oil (dbl for 4 ppl) 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 hot, add 1 tbsp butter (dbl for 4 ppl), then apples, dried cranberries, half the shallots, half the vinegar, 1 tsp sugar and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until apples soften, 6-8 min. Remove the pot from heat.

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

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