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

Cut each potato into eight wedges.

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

In a mixing bowl, combine potatoes, 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Add panko and thoroughly mix to combine. Applying slight pressure will help the panko adhere. Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.

Carefully, remove baking sheet from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender and golden-brown, 5-7 minutes.

While potatoes roast, cook salmon.

Place a medium non-stick pan over medium heat and add 2 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.

While salmon cooks, make sauce.

Place a small pot over medium heat and add 1 tsp. olive oil, white portions of green onions, and bacon to hot pot. Stir occasionally until bacon begins to crisp and green onions are tender, 2-4 minutes.

Add flour and stir until combined and no dry flour remains. Add 1/4 cup water, wine, cream cheese, and a pinch of salt and pepper. Bring to a simmer, stirring often until cream cheese has melted, 3-5 minutes.

Once simmering and melted, remove from burner.

Plate dish as pictured on front of card, topping salmon with sauce and garnishing potatoes with sour cream, cheese, and green portions of green onions. Bon appétit!