Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 17- 18 min.

While the potato wedges roast, peel, then thinly dice shallot. Core, then cut the apple into 1/4-inch pieces.

Pat salmon dry with paper towels, then rub the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) all over. Season with salt and pepper. Add salmon to another parchment-lined baking sheet. Roast in the top of the oven, until salmon is cooked through, 10-12 min.**

While salmon roasts, heat a small pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then apples, cranberries, half the shallots, half the vinegar, 1 tsp sugar and 1 tbsp water (dbl both for 4 ppl). Cook, stirring often, until the apples have softened, 6-8 min. Remove pot from heat.

Whisk together the mustard, remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the spring mix and remaining shallots, then toss to coat.

Divide salmon, potato wedges and salad between plates. Sprinkle the feta over the potato wedges. Spoon the relish over the salmon.