Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Cut potatoes into 1/2-inch pieces. Core, then cut half the peppers into 1-inch pieces. Add potatoes, chopped peppers, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Line another baking sheet with parchment. Pat salmon dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. Place salmon in centre of prepared sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top.Roast in the top of the oven until cooked through, 16-20 min.**

Meanwhile, core, then cut remaining pepper into 1/2-inch pieces. Cut cucumbers into 1/2-inch pieces.Peel, then mince or grate garlic. Roughly chop dill.Zest, then juice lemon.Drain, then halve olives.Halve tomatoes.

Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Pat flatbreads on both sides with a damp paper towel, then wrap in foil to create a packet.Place in the bottom of the oven until warmed through, 4-5 min.

Add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.Add tomatoes, cucumbers, olives and remaining peppers. Toss to combine.Melt 3 tbsp (6 tbsp) butter in a small pot over medium heat. Remove from heat, then stir in lemon zest, half the dill and remaining garlic. Season with salt and pepper, to taste, then stir to combine.

Brush some lemon-dill butter onto tops of flatbreads. Divide salmon, potatoes, salad and flatbreads between plates. Drizzle remaining lemon-dill butter over salmon.Sprinkle feta over salad. Sprinkle remaining dill over potatoes. Serve lemon aioli alongside.