Cut potatoes into 1/4" rounds.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, gently toss or combine potatoes, 1 tsp. olive oil, white portions of green onions, half the seasoning blend (reserve remaining for crema) and a pinch of pepper.

Spread into a single layer on prepared baking sheet. Bake in hot oven until potatoes are fork-tender and browned, 17-20 minutes.

Carefully remove from oven and add cheese. Bake again, 5 minutes.

While potatoes roast, prepare ingredients.

Cut broccoli into bite-sized pieces.

In another mixing bowl, combine sour cream, 1 tsp. water, remaining seasoning blend, and a pinch of pepper. Set aside.

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

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner and transfer salmon to a plate. Wipe pan clean and reserve.

Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add bacon to hot pan and cook until browned and fragrant, 30-60 seconds.

Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.

Uncover, and stir occasionally until tender, 2-3 minutes.

Remove from burner. Stir in a pinch of salt and pepper.

Combine softened butter and hot honey (to taste) in another mixing bowl.

Plate dish as pictured on front of card, garnishing potatoes with dill crema and green portions of green onions, and topping salmon with hot honey butter. Bon appétit!