Pat salmon dry. Place salmon on prepared baking sheet.

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

Carefully remove from oven. Transfer salmon to a plate. Salmon will be hot! Use a utensil. Replace foil on baking sheet and reserve.

While salmon roasts, remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.

Cut potatoes into 1" pieces.

Coarsely chop spinach.

Place bell peppers and potatoes on newly-foiled baking sheet used to roast salmon. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer. Sheet may be hot! Use caution.

Roast in hot oven until vegetables are tender, 15-20 minutes.

Carefully remove from oven. Top vegetables with bacon. Roast again in hot oven until bacon is crisp, 5-7 minutes.

While vegetables roast, continue recipe.

Once cool enough to handle, remove skin from salmon and discard. Using two forks, flake salmon into small pieces.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add flaked salmon, half the garlic salt (reserve remaining for sauce), and crème fraîche.

Form salmon mixture into 4 evenly-sized patties, about 3" in diameter. Chill in freezer until firm, at least 10 minutes.

After at least 10 minutes, remove salmon cakes from freezer.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add salmon cakes to hot pan and cook until browned, 3-4 minutes per side.

Flip gently to keep cakes intact.

Remove from burner.

Place a medium non-stick pan over medium-high heat. Add cream cheese and 1/2 cup water to hot pan. Stir often until cream cheese melts, 1-2 minutes.

Add half the Parmesan (reserve remaining for garnish), remaining garlic salt (to taste), and spinach. Stir occasionally until sauce thickens, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping salmon cakes with sauce and garnishing vegetables with remaining Parmesan. Bon appétit!