Place salmon on one prepared baking sheet 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. Let cool, at least 5 minutes.

Once salmon is cool enough to handle, remove skin. Transfer skin-less salmon to a mixing bowl and shred into small pieces.

While salmon roasts and cools, continue recipe.

Quarter potatoes.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Stem and mince dill.

In another mixing bowl, combine 1 tsp. lemon juice (reserve remaining for hollandaise) and 2 tsp. olive oil. Add cheese to bowl and season with a pinch of salt and pepper. Stir to combine and set aside.

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

Roast in hot oven until lightly browned and tender, 15-20 minutes, tossing once halfway through.

While potatoes roast, continue recipe.

Add panko, crème fraîche, 1/4 tsp. lemon zest, 1/2 tsp. salt, and a pinch of pepper to bowl with salmon. Stir until combined and slightly sticky.

Form mixture into four firmly-packed, evenly-sized cakes, about 3" in diameter. Freeze until firm, 10-12 minutes.

Once firm, remove from freezer. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add cakes to hot pan and sear until golden-brown, 1-2 minutes per side.

Flip gently to keep cakes intact. Remove from burner.

Add butter to a microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds.

Combine mayonnaise, 1/4 tsp. dill (reserve remaining for garnish), and remaining 1/2 tsp. lemon juice in another mixing bowl. Add melted butter and stir to thoroughly combine.

Plate dish as pictured on front of card, topping salmon cakes with hollandaise and remaining dill. Garnish potatoes with dressing and squeeze lemon wedges over salmon cakes to taste. Bon appétit!