• Before starting, preheat the broiler to high. Wash and dry all produce.
• Zest, then juice half the lemon. Cut any remaining lemon into wedges.
• Roughly chop dill.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
• To a small bowl, add cream, Dijon, vegetable broth concentrate and 1/4 cup (1/2 cup) water. Whisk to combine.
• Pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.

• In a large non-stick pan, 1 tbsp (2 tbsp) butter over medium-high. When hot, add leeks and remaining Dill-Garlic Spice Blend. Cook for 3-4 min, stirring often, until golden and tender.
• Add white wine. Cook for 1-2 min, until slightly reduced.

• Meanwhile, to a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
• Remove and discard skin, if you like. 

• To the pan with leeks, add potatoes, peas and cream-Dijon mixture (from step 1). Bring to a boil, then reduce heat to medium-low. Cook for 4-5 min, stirring often, until slightly thickened. Season with salt and pepper.

• To the pan with potatoes and leeks, add spinach, lemon zest and lemon juice. Cook for 1 min, until spinach is wilted. Season with salt and pepper. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
• Remove from heat and stir in half the dill.

• Divide potato-leek mixture between bowls.
• Place salmon on top.
• Sprinkle with remaining dill and squeeze a lemon wedge over top.

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.