Halve potatoes. Quarter if larger than a ping-pong ball.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave.

While potatoes microwave, trim woody ends off asparagus.

Stem and tear dill.

Pat salmon dry. Place salmon, skin-side down, on one side of prepared baking sheet. Top flesh side with Cajun seasoning (use less if spice-averse), 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil.

Place potatoes and asparagus on empty side of baking sheet. Potatoes will be hot! Use caution. Reserve bowl; no need to wipe clean.

Evenly top vegetables with 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. olive oil. Massage oil and seasoning into vegetables, then evenly top with cheese.

Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

If asparagus are thinner than a pencil, check for doneness sooner.

Carefully remove from oven.

While salmon and vegetables roast, place a small non-stick pan over medium heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.

Remove from burner. Transfer butter to reserved bowl and stir in lemon juice until combined. Set aside.

In a mixing bowl, combine vinegar, 2 tsp. olive oil, half the dill (reserve remaining for garnish), and a pinch of salt and pepper. Add arugula and gently toss to coat.

Plate dish as pictured on front of card, topping salmon with lemon brown butter and garnishing dish with arugula mixture, remaining dill, and remaining dressing from bowl, if desired. Bon appétit!