• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To an parchment-lined baking sheet, add potatoes, half the Dill-Garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the bottom of the oven for 12-13 min, until golden on one side.
• Once golden, flip potatoes, then sprinkle half the feta over potatoes. Return to oven and roast in the bottom of the oven for 12-13 min, until until tender and golden.

• Meanwhile, pat salmon dry with paper towels. Season with salt, pepper and remainig Dill-Garlic Spice Blend.
• To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Halve the buns. 
• Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)

• Spread half the yogurt sauce over buns.
• Stack salmon on bottom buns.
• Top with remaining feta, then spring mix.
• Close with top buns.

• Divide salmon burgers and roasted potatoes between plates.
• Serve remaining yogurt sauce on the side for dipping.

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.