Bacon-Wrapped Salmon

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Peel, then mince or grate garlic. Juice half the lemon, then cut remaining lemon into wedges. Strip tarragon leaves from stems, then finely chop. Pat bacon and salmon dry with paper towels. Season salmon with salt and pepper.Securely wrap 2 bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2 inch helps keep bacon in place!)

Meanwhile, heat a large non-stick pan over medium-high heat. Carefully add bacon-wrapped salmon to the hot, dry pan. Sear until bacon is golden-brown, 3-4 min per side. After potatoes have roasted for 14-15 min, move them to one side of the baking sheet, then arrange salmon on the other side. (NOTE: For 4 ppl, use another parchment-lined baking sheet.)Drizzle bacon fat from the pan over potatoes. Roast salmon and potatoes in the middle of the oven until salmon is cooked through and potatoes are tender, 8-10 min.** (NOTE: For 4 ppl, roast salmon in the top of the oven.)

Meanwhile, heat the same pan over medium.When hot, 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add broccolini. Cover and cook, stirring occasionally, until tender, 4-5 min. Season with salt and pepper.Add half the garlic. Cook, stirring often, until fragrant, 30 sec.

Meanwhile, add mayo, sour cream, tarragon, Dijon, remaining garlic and 1 tsp (2 tsp) lemon juice to a small bowl. (NOTE: Reference garlic guide.) Season with salt, to taste, then stir to combine.