Wrap potatoes in a damp paper towel and microwave, 4 minutes.

Carefully remove potatoes from microwave and place on a clean work surface. Place a chopstick on either long side of a potato. If you don't have chopsticks, be sure to slice carefully.

Make cuts, 1/4" apart, across potato, stopping when reaching chopstick. Repeat with remaining potatoes.

Place potatoes on one half of prepared baking sheet. Top potatoes evenly with 1 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and Parmesan. Pack Parmesan in between potato cuts.

Bake in hot oven, 12 minutes.

Remove from oven. Potatoes will finish cooking in a later step.

While potatoes bake, prepare ingredients.

Mince chives.

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

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

In a mixing bowl, combine Brussels sprouts, garlic salt, and 1 tsp. olive oil.

Carefully, place Brussels sprouts on empty side of baking sheet. Spread into a single layer.

Roast in hot oven until browned, 12-15 minutes.

While vegetables roast, cook salmon.

Place a medium non-stick pan over medium heat and add 2 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. Transfer salmon to a plate and rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook salmon to medium heat. Add red wine to hot pan and bring to a simmer.

Once simmering, cook, 1 minute.

Stir in cream cheese and mirepoix base. Return to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.

Remove from burner and stir in butter.

Plate dish as pictured on front of card, topping salmon with sauce and potato and salmon with chives. Bon appétit!