Cut potatoes into 1/2"-thick wedges and pat dry.

Stem and mince dill.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven until lightly browned and tender, 25-30 minutes, flipping once halfway through.

Carefully remove from oven. Toss with 1 tsp. dill and cheese. Sheet will be hot! Use a utensil.

While potato wedges roast, continue recipe.

Pat salmon dry and season flesh side with a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer to a plate and let cool, 5 minutes.

Wipe pan clean and reserve.

Once cool enough to handle, transfer salmon to a mixing bowl. Discard skin. Shred into small pieces.

Add panko, Chesapeake seasoning, and mayonnaise and thoroughly combine.

Place in refrigerator. Chill, 5 minutes.

After 5 minutes, stir salmon mixture until slightly sticky. Form into four equally-sized cakes, about 3" in diameter, pressing firmly to compact.

Return pan used to cook salmon to medium-high heat and add 1 Tbsp. olive oil. Working in batches if necessary, add salmon cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side, flipping gently to keep cakes intact.

Remove from burner. Transfer cakes to a plate.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

In another mixing bowl, combine 1 tsp. lemon juice and crème fraîche. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Plate dish as pictured on front of card, drizzling crema over salmon cakes. Squeeze lemon wedges over dish to taste. Bon appétit!