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

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

Spread into a single layer. Roast in hot oven until lightly browned, 18-20 minutes.

While Brussels roast, zest and halve lemon. Cut one half into wedges and juice the other half.

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

Place a another medium pot over medium heat and 1 tsp. olive oil.

Add rice and stir occasionally until toasted, 1-2 minutes.

Stir in 1 cup boiling water from other pot, mirepoix base, and 1/4 tsp. salt. Rice should just be covered by water. Stir often until nearly all water is absorbed.

[AFTER PARTY: rice in pot]

Add 1/2 cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in Brussels sprouts, cream cheese, half the Parmesan (reserve remaining for garnish), half the butter, 2 tsp. lemon juice (reserve remaining of both for hollandaise) 1/2 tsp. lemon zest, 1/4 tsp. salt, and a pinch of pepper until creamy and combined. Cover and set aside.

[AFTERPARTY: stirring in stuff]

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

Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove salmon to a plate and tent with foil.

Combine mayonnaise, 1/2 tsp. remaining lemon juice, and 1 tsp. water in a mixing bowl. Set aside.

Place a small pan over medium heat. Add remaining butter to hot pan. Cook until butter begins to froth, smells “nutty,” and turns a chestnut color, 4-5 minutes.

Stir, then immediately remove from burner. Set aside, 1 minute.

After 1 minute, scrape bottom of browned butter pan to loosen brown flakes. Slowly pour browned butter into bowl with mayonnaise and stir vigorously or whisk until creamy. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping salmon with brown butter hollandaise and garnishing risotto with almonds and remaining Parmesan. Squeeze lemon wedges over meal to taste. Bon appétit!