Peel, trim, and cut carrot into 1/4" slices on an angle.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat salmon dry and season flesh side with garlic pepper and 1/4 tsp. salt.

Place a large non-stick pan over medium-high heat. Add half the softened salted butter (reserve remaining for mashed potatoes), 2 tsp. olive oil, white portions of green onions, carrots, 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 vegetables are tender, 3-5 minutes.

Uncover and stir often until glossy, 1-2 minutes.

Add 1/4 tsp. salt and a pinch of pepper. Remove from burner.

While carrots cook, continue recipe.

Place a medium non-stick pan over medium heat and add 1 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.

In a microwave-safe bowl, vigorously stir mashed potatoes, softened cream cheese, and half the green portions of green onions (reserve remaining for garnish) to combine. Cover with a damp paper towel.

Microwave covered until potatoes are warmed through, 1-2 minutes.

Carefully remove from microwave and stir vigorously until combined. Set aside.

While potatoes microwave, in a mixing bowl, combine remaining softened salted butter, honey, mustard, and hot sauce (to taste).

Plate dish as pictured on front of card, topping salmon with honey mustard butter (to taste). Garnish mashed potatoes with remaining green portions of green onions. Bon appétit!