Salmon in Lemon Beurre Blanc Sauce

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small pot, combine chopped shallot, juice from one lemon wedge, 2 tsp vinegar, 1⁄3 cup water, and a pinch of sugar. (For 4 servings, use juice from two lemon wedges, 4 tsp vinegar, and ²⁄3 cup water.) Bring to a simmer, then reduce heat to medium. Cook until about 2 TBSP liquid remains, 4-6 minutes. (For 4, simmer until about 3 TBSP liquid remains, 5-8 minutes.)

• While shallot mixture simmers, cut 2 TBSP cold butter into four pieces (4 TBSP into eight pieces for 4 servings). • Once liquid has reduced in shallot mixture, reduce heat to low. Whisk in butter one piece at a time, melting each piece before adding the next, until sauce is pale and creamy. • Remove pot from heat. Whisk in crème fraîche until combined. (TIP: If sauce seems too thick, add water 1 tsp at a time.) Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cover to keep warm.

• Pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Remove pan from heat.

• Whisk ½ tsp vinegar (1 tsp for 4 servings) and 2 TBSP olive oil (4 TBSP for 4) into bowl with orange juice. Season with salt and pepper. TIP: Add a squeeze of lemon juice if you like a tangier dressing! • Combine mixed greens, avocado, and diced orange in a medium bowl (use a large bowl for 4). Toss with as much dressing as you like. Season with salt and pepper.