• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Line a baking sheet with parchment paper
• Remove brown spots from potatoes, then cut into 1/4-inch rounds.
• To the prepared baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the bottom of the oven for 20-24 min, flipping halfway through, until tender and golden. 

• Thinly slice radishes.
• Thinly sllice chives.
• Trim green beans, then cut in half.
• Line a baking sheet with parchment paper.
• To one side of the prepared baking sheet, add green beans, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

• Pat salmon dry with paper towels, then season with salt and pepper.
• Arrange salmon on baking sheet beside beans. (Note: Use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.) Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Roast in the middle of the oven for 8-12 min, until beans are tender crisp and salmon is cooked through. 

• Meanwhile, to a large bowl, add vinegar, half the mustard and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. This is your veggie-medley dressing.
• To a small bowl add mayo, creamy horseradish sauce, remaining mustard and half the chives. Season with salt and pepper, then stir to combine. This is your finishing sauce.

• To the bowl with dressing, add potatoes, green beans, radish and spinach. Toss to combine. 

• Divide spinach between plates.
• Top with veggies, salmon and creamy chive-horseradish sauce.
• Sprinkle remaining chives over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. (Note: Use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)