Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1 inch pieces. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.

While potatoes roast, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Peel, then mince or grate garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Pat salmon dry with paper towels. Season salmon with salt, pepper and half the lemon zest. Wrap two bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2-inch helps keep bacon on salmon!)

Heat a large non-stick pan over medium-high heat. When hot, add bacon-wrapped salmon. Cook, until golden, 1-2 min per side. Add bacon-wrapped salmon to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 5-6 min.\*\* Carefully wipe pan clean.

While salmon bakes, heat the same pan over medium-high. Add broccolini and 1/3 cup water. Season with salt. Cook, tossing occasionally, until water evaporates, 4-5 min. Add garlic, 2 tbsp butter and 1/2 tsp lemon zest (dbl both for 4 ppl). Cook, stirring often, until garlic is fragrant and broccolini is tender-crisp, 2-3 min.

Add potatoes, pesto, sourcream, Parmesan and 1 tsp lemon juice (dbl for 4 ppl) to a large bowl. Toss to coat. Divide pesto potatoes, bacon-wrapped salmon and broccolini between plates. Squeeze a lemon wedge overtop, if desired.