Place diced potatoes in a shallow microwave-safe dish. Microwave on high 10 minutes, turning them halfway through. In a large nonstick skillet, heat 2 tablespoons oil on medium-high. Pan-fry cooked potatoes 5 to 7 minutes, until slightly browned. Transfer to paper towel-lined plate.

Season salmon with salt (in moderation) and lemon pepper. In same skillet, heat remaining 4 tablespoons oil on medium-high. Add salmon and cook 2 to 3 minutes per side, until cooked.

In a microwave-safe bowl, combine broccoli and 1 tablespoon water. Cover with vented plastic wrap and microwave 4 minutes, until broccoli is tender. Season with salt and a squeeze of lemon. Serve salmon over broccoli and potatoes. Chop hazelnuts and garnish over salmon.

Tip: To remove skins from hazelnuts: Preheat oven to 350 degrees F. Arrange hazelnuts on a baking sheet. Bake 15 minutes, until skins begin to darken and loosen, shaking once halfway through. Transfer nuts to a clean kitchen towel. Wrap and vigorously roll in towel to remove skins.

Source: Hannaford fresh Magazine, December 2023