Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon. Quarter lemon.

Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.

Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere.

Roast on top rack until browned and cooked through, 15-20 minutes.

Swap in salmon* for chicken. Roast until salmon is cooked through, 8-10 minutes.

Meanwhile, in a small bowl, combine honey Dijon dressing, mayonnaise, and hot sauce.

Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple.

In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice.

Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.

Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.