Halve potatoes lengthwise. Place in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until mostly tender, 5-7 minutes.

While potatoes microwave, halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Stem dill.

Pat salmon dry and season flesh side with garlic pepper and 1/4 tsp. salt.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, garlic salt, and Italian seasoning to hot pan. Stir occasionally until browned, 6-8 minutes.

Add tomatoes, 1/4 tsp. salt, and a pinch of pepper until combined. Stir occasionally until tomatoes begin to release juices and potatoes are tender, 3-4 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

In a mixing bowl, combine softened butter, garlic aioli, lemon juice, half the dill (reserve remaining for garnish), and a pinch of salt until smooth. Set aside.

If butter is too firm, place in a microwave-safe bowl and microwave until very soft, but not melted, 5-10 seconds at a time.

Plate dish as pictured on front of card, topping salmon with sauce and remaining dill. Bon appétit!