Cut potatoes into 1/2" dice.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add poblanos (to taste) to hot pan. Stir occasionally until slightly tender, 3-5 minutes.

While poblanos cook, in a microwave-safe bowl, add diced potatoes and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a knife, 4-6 minutes.

Carefully remove bowl from microwave and drain any excess water. Add potatoes and 1/4 tsp. salt to hot pan with poblanos. Stir occasionally until potatoes are browned and tender, 6-8 minutes.

Stir in chile lime butter until vegetables are coated and butter is melted.

Remove from burner.

While hash cooks, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Pat salmon dry and season flesh side with 1/4 tsp. salt, half the fiesta seasoning (reserve remaining for sauce), and a pinch of pepper.

Place another 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. Transfer salmon to a plate. Wipe pan clean and reserve.

Return pan used to cook salmon to medium heat. Add enchilada sauce, chipotle paste (to taste), 2 Tbsp. water, and remaining fiesta seasoning to hot pan. Bring to a simmer.

Once simmering, remove from burner. Stir in 2 tsp. lime juice and half the sour cream (reserve remaining of both for crema).

In a mixing bowl, combine 1 tsp. remaining lime juice, remaining sour cream, and a pinch of salt and pepper.

Plate dish as pictured on front of card, topping salmon with chipotle enchilada sauce (to taste) and garnishing hash with cheese and crema. Squeeze lime wedges over to taste. Bon appétit!