Halve any large butternut squash pieces to roughly match smaller pieces.

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

Spread into a single layer and roast in hot oven until tender and golden brown, 18-22 minutes.

While squash roasts, prepare ingredients.

Mince parsley, leaves and stems

Zest and halve lemon. Cut one half into wedges and juice the other half.

Trim stems off Brussels sprouts and slice into 1/4" rounds.

In a mixing bowl, combine cherry jam, mustard, 1/2 tsp. water, and 1/2 tsp. lemon juice (reserve remaining for Brussels). Set aside.

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

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 salmon to a plate and tent with foil.

While salmon cooks, start Brussels sprouts.

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

Add Brussels sprouts to hot pan. Cover, and stir occasionally until tender and vibrant green, 4-6 minutes.

And 1 tsp. water and 1/4 tsp. salt. Cook until water is almost completely evaporated, 1-2 minutes.

Remove from burner. Stir in butter, lemon zest, and 2 tsp. remaining lemon juice until combined.

Plate dish as pictured on front of card, topping salmon with cherry mustarda and garnishing butternut squash with parsley. Top Brussels sprouts with pecans and squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!