• Before starting, wash and dry all produce.
• Remove any brown spots from potatoes and cut into quarters.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.

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

• In a small bowl, combine mustard and remaining honey. 
• Pat tilapia dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook for 3-4 min per side, until golden and cooked through.**
• Remove the pan from heat, then spread honey mustard over tilapia.

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

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

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

If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 3-4 min per side, until golden and cooked through.**