Old Bay Salmon Cakes & Lemony Artichokes

• While salmon and potatoes roast, roughly chop artichoke hearts. Zest and quarter lemon.

• Remove and discard skin from salmon. Using two forks, finely flake salmon in bowl. • Add panko, half the Old Bay Seasoning, two packets of mayonnaise, and a large drizzle of olive oil (all the Old Bay Seasoning and four packets of mayonnaise for 4 servings). Stir until combined and mixture begins to stick together. Set aside to cool.

• In a medium bowl, combine artichoke hearts, half the lemon zest, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4 servings). • In a small bowl, combine sour cream, remaining mayonnaise, remaining lemon zest, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper.

• Once salmon mixture is cool enough to handle, form into four 1⁄2-inch-thick patties (eight patties for 4 servings). • Heat a large drizzle of oil in a large, preferrably nonstick, pan over medium-high heat. Add salmon cakes and cook until warmed through and golden brown, 3-4 minutes per side (for 4, you may need to cook in batches). (Flip the salmon cakes carefully—they’re fragile! Even if they break, they’ll still be delicious!)