Finely chop broccoli into 1/4" pieces, about the size of corn kernels.

Alternatively, in a food processor, pulse broccoli until it resembles coarse grains, a little larger than rice, working in batches to ensure broccoli isn't over-processed, or grate broccoli on the large hole side of a box grater.

Pat salmon dry and season flesh side with garlic pepper and a pinch of salt.

Place a medium non-stick pan over medium heat and spray with cooking spray. 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. Reserve pan; no need to wipe clean.

While salmon cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 5-7 minutes.

Stir in half the minced garlic and parsley (reserve remaining for sauce), cream cheese, and 1/4 cup water. Bring to a simmer.

Once simmering, stir in 1/4 tsp. salt and 3/4 the shredded cheese (reserve remaining for garnish).

Remove from burner. Stir until cheese is melted.

While broccoli cooks, continue recipe.

Return pan used to cook salmon to medium heat. Add remaining minced garlic and parsley to hot pan and stir occasionally until fragrant, 30-60 seconds.

Add 1/4 cup water, chicken base, and lemon juice. Stir occasionally until slightly reduced and starting to thicken, 1-2 minutes.

Remove from burner. Add butter and vigorously stir until melted and combined.

Plate dish as pictured on front of card, topping broccoli with salmon. Garnish salmon with sauce and top broccoli with remaining shredded cheese. Bon appétit!