For the mega fries

• 2 baking potatoes, cut into 8 wedges each
• 2 to 3 tablespoons olive oil
• Salt and pepper to taste
• Cooking spray

For the salmon

• 2 teaspoons honey
• Juice from half a lime
• 1-pound filet of wild salmon about 1 inch thick
• Salt and pepper to taste

For the minty pea sauce

• 3/4 cup frozen peas, thawed
• 1/2 bunch mint leaves
• 2 tablespoons grated Parmesan (optional)
• 1/3 to 1/2 cup olive oil, plus more for mixing
• Juice from half of a lemon, plus more for mixing

1. Heat oven to 425° F.
2. In a medium bowl, toss the potatoes with the oil, salt, and pepper. On a cookie sheet lined with foil and sprayed with cooking spray, spread out the potatoes so they don't overlap.
3. Bake for 20 to 30 minutes until golden and crispy.
4. Whisk together the honey and lime juice and brush over the salmon.
5. Broil the salmon 4 inches from heat for 9 to 12 minutes, keeping an eye on the filet so the honey doesn't burn.
6. In a blender or mini Cuisinart, puree the peas, mint, Parmesan (optional), olive oil, and lemon juice, adding more oil and lemon juice until the puree reaches a saucy consistency.
7. Serve the salmon with the mint sauce drizzled on top and mega fries on the side.