• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Bring a small pot of salted water to a boil over high. 
• Line a baking sheet with aluminum foil. 
• Pat salmon dry with paper towels. Sprinkle half the Zesty Garlic Blend (use all for 4 servings) over top of salmon. Season with salt and pepper.
• To the prepared baking sheet, add salmon, skin-side down. Broil in the middle of the oven for 3-4 min, until opaque. 

• Meanwhile, to a small bowl, add half the mustard and half the honey. Stir to combine.
• Remove salmon from the oven and spread honey-mustard over the salmon. 
• Return to the oven. Broil in the middle of the oven for 3-4 min, until cooked through.**

• To a large bowl, add vinegar, 1 tbsp (2 tbsp) oil, remaining mustard and remaining honey. Whisk to combine. 
• Cut apple into 1/4-inch slices.
• Roughly chop kale. 
• Add kale and apple to the large bowl. Toss to combine. 

• Once water is boiling, add the edamame. Cook for 5-6 min, until warmed through. 
• Strain and rinse under cold water for 1 min, then pat dry with paper towels. Set aside. 

• To the bowl with apple and kale, add spring mix and edamame. Toss to combine, then season with salt and pepper.  
• Remove and discard salmon skin, if you like.
• Divide salad between bowls. 
• Sprinkle seed blend and dried cranberries over top. 
• Top with salmon. 

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.