Cut potatoes into 1/2" dice. Peel and halve shallot. Cut into 1/4" dice.

Place a medium oven-safe pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and stir occasionally until lightly browned, 3-4 minutes.

Add shallots and cook until aromatic, 1 minute.

Add tomato paste, mirepoix base, 1/2 cup water, 1/2 tsp. salt and a pinch of pepper and stir to combine. Bring to a boil.

Once boiling, place pan in hot oven and roast until tender, 12-15 minutes.

While potatoes roast, prepare ingredients.

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

Mince parsley, leaves and stems.

Coarsely crush crispy garlic.

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

Place a medium 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, 4-6 minutes per side.

Remove from burner. Transfer salmon to a plate.

Reserve pan; no need to wipe clean.

Return pan used to cook salmon to medium heat.

Add butter to hot pan and stir occasionally until butter smells “nutty,” turns golden, and brown flecks appear, 4-6 minutes.

Stir in capers to pan and cook, 30 seconds. Capers should pop a bit in butter.

Remove from burner.

Stir in 1 tsp. lemon zest, 2 tsp. lemon juice, half the parsley (reserve remaining for garnish), and crushed crispy garlic.

Plate dish as pictured on front of card, placing sauce on salmon. Garnish potatoes with remaining parsley and squeeze lemon wedge over to taste. Bon appétit!