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

Place salmon on one prepared baking sheet, skin side down.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.

While salmon roasts, continue recipe.

Cut potatoes into 1/4"-thick fries. Pat dry.

Place potatoes on second prepared baking sheet and toss with 1 tsp. olive oil.

Spread into a single layer and roast in hot oven until potatoes are tender and browned, 25-30 minutes, flipping once halfway through.

Carefully remove from oven. Toss or gently stir fries with half the taco seasoning (reserve remaining for patties) and a pinch of salt and pepper. Sheet will be hot! Use a utensil.

While fries roast, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine slaw, 1/3 the chipotle crema (reserve remaining for patties), 2 tsp. lime juice, and a pinch of salt. Set aside.

After 13-15 minutes, remove salmon from oven. Let cool, 4-5 minutes.

While salmon cools, place a medium non-stick pan over medium-high heat.

Add buns, cut side down, to hot, dry pan. Toast undisturbed until browned, 2-3 minutes.

Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.

Once cool enough to handle, carefully peel away salmon skin and discard.

Transfer salmon to another mixing bowl and shred into small pieces. Stir in panko, remaining chipotle crema, remaining taco seasoning, and a pinch of salt. Rest, 5 minutes.

After 5 minutes, stir salmon mixture until slightly sticky. Tightly form mixture into two equally-sized patties, about 4" in diameter.

Return pan used to toast buns to medium-high heat and add 1 tsp. olive oil.

Add patties to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip gently to keep patties intact.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with patty, slaw, then top bun. Top fries with cheese and squeeze lime wedges over to taste. Bon appétit!