Halve potatoes. Peel, trim, and cut carrot into ¼" slices on an angle. Place potatoes and carrot slices on prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until tender, 18-20 minutes. While vegetables roast, prepare ingredients.

Coarsely chop capers. Mince parsley, leaves and stems. Halve lemon. Cut one half into wedges and juice the other half. Drain artichokes, rinse, and pat dry. Place in a mixing bowl with cornstarch and gently toss to coat. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Add artichokes to hot pan and stir occasionally until golden brown, 4-6 minutes. Remove artichokes to towel-lined plate. Wipe pan clean and reserve.

Return pan used to cook artichokes to medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used to cook mahi-mahi to medium-high heat. Add capers to hot pan and cook until aromatic, 30-60 seconds. Remove from burner. Transfer capers to another mixing bowl and combine with parsley, mayonnaise, and 1 tsp. lemon juice. Plate dish as pictured on front of card, topping mahi-mahi with caper sauce and squeezing lemon wedges over to taste. Bon appétit!