Before starting, preheat oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.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.Mash cream, half the garlic salt and 3 tbsp (6 tbsp) butter into potatoes until creamy. Season with pepper, to taste.

Meanwhile, trim snap peas.Add snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven until tender, 8-10 min.Transfer snap peas to a plate, then cover to keep warm.

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, heat a large non-stick pan over medium-low heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add cranberry spread, half the mustard, half the honey and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with remaining garlic salt and pepper.

Add vinegar, remaining honey, remaining mustard, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.Add snap peas, arugula and spinach mix, half the feta and half the salad topping mix to the bowl. Toss to combine.

Divide salmon, mashed potatoes and salad between plates.Spoon cranberry-mustard sauce on salmon.Sprinkle remaining salad topping mix and remaining feta over salad.