• Before starting, preheat the oven to 450˚F.
  
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 21-23 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

• Meanwhile, strain pickles, then pat dry with paper towels.
• Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
• In a small bowl, add mayo, lemon zest and 2 tsp (4 tsp) lemon juice. Season with salt and pepper, then stir to combine. Set aside.

• Pat salmon dry with paper towels. Cut each fillet in half crosswise, then season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
• Heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp oil, then salmon. (NOTE: For 4 servings, cook salmon in two batches, using 1 tbsp oil per batch.) Cook for 3-5 min per side, until salmon is opaque and cooked through.**
• Transfer to a plate. Remove and discard skin, if desired.

• Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
• On an unlined baking sheet, arrange buns, cut-side up. 
• Bake in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Dollop half the lemony sauce over buns.
• Stack pickles, fish and spring mix on bottom buns. Close with top buns.
• Divide fish sandwiches, potatoes and any remaining pickles between plates.
• Serve remaining lemony sauce alongside for dipping.

If you've opted to get salmon, pat dry with paper towels, then season in the same way recipe instructs you to season tilapia. Increase cook time to 3-5 min per side.** Remove and discard skin, if you like.
Follow the rest of the recipe as written.