Cut potatoes into 1" dice. (Peel, if desired.)

Cut cauliflower into bite-sized pieces.

Pat salmon dry and season flesh side with garlic pepper.

Place potatoes, 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer.

Roast in hot oven until browned, 25-30 minutes, stirring once halfway through.

Carefully remove from oven.

While potatoes roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan. 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.

While salmon cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add cauliflower, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.

Uncover and stir often until slightly browned, 2-4 minutes.

Stir in lemon garlic butter until melted and combined, 1-2 minutes.

Remove from burner.

Return pan used to cook salmon to medium heat.

Add cream cheese, mustard (to taste), and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir in cheese spread until combined and sauce has slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Stir in softened plain butter and a pinch of salt until combined.

Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!