Pat salmon dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Place salmon on one prepared baking sheet, skin-side down, and top with 1 tsp. olive oil.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

Carefully remove from oven. Rest, 5 minutes, or until cool enough to handle.

While salmon roasts and cools, continue recipe.

Cut potatoes into 1" wedges.

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

Roast in hot oven until potatoes are tender and browned, 20-25 minutes, flipping once halfway through.

Carefully remove from oven and add cheese. Carefully stir to coat. Potatoes will be hot! Use a utensil.

While potatoes roast, continue recipe.

Finely chop red peppers.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Once salmon is cool enough to handle, transfer to a mixing bowl. Remove and discard skin. Using two forks, shred into small pieces. Add white portions of green onions, 1/3 the creme fraiche (reserve remaining for crema), pesto, panko, red peppers, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir vigorously to combine. Form salmon mixture into four evenly-sized cakes, about 3" in diameter. Chill cakes in freezer until firm, 10-12 minutes.

While salmon chills, continue recipe.

In another mixing bowl, combine remaining creme fraiche, lemon juice, and green portions of green onions. Set aside.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Remove salmon cakes from freezer. Add salmon cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side.

Flip salmon cakes gently to keep intact. Remove from burner.

Plate dish as pictured on front of card, topping salmon cakes with crema. Bon appétit!