Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.

Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add crème fraîche, 1/4 tsp. salt, 1/2 tsp. pepper, and cheese. Mash until desired consistency is reached. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, as needed.

While potatoes cook, continue recipe.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Zest and halve lemon. Cut one half into wedges and juice the other half.

Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper.

Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

Remove Brussels sprouts from oven. Add mustard, 1 tsp. lemon zest, and 1 Tbsp. lemon juice and carefully stir until combined.

While Brussels sprouts roast, continue recipe.

Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Transfer salmon to a plate. Wipe pan clean and reserve.

Return pan used to cook salmon to medium heat. Add jam, balsamic glaze, and 2 Tbsp. water. Bring to a simmer.

Once simmering, stir occasionally until sauce thickens enough to coat the back of a spoon, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with glaze. Squeeze lemon wedges over to taste. Bon appétit!