Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper.

Roast on top rack for 12 minutes (you’ll start the salmon then).

While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.

In a small bowl, combine honey, mustard, and mayonnaise.

Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.

Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere.

Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.

Meanwhile, halve, core, and thinly slice apple. Quarter lemon.

In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.

Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve.