Before starting, wash and dry all produce. Quarter potatoes.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.Add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove from heat, then transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Combine mustard and remaining honey in a small bowl. Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)Remove the pan from heat, then spread honey mustard over skin side of salmon.

Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. Drain pickled onions and discard remaining pickling liquid. Add pickled onions, apples and spring mix to the bowl with dressing, then toss to combine.

When potatoes are done, finely chop dill. Add half the dill and 1 tbsp (2 tbsp) butter to the pot with potatoes. Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.

Divide salmon, potatoes and salad between plates. Sprinkle remaining dill over top.