Peel and cut potatoes into 1" pieces.

Cut cauliflower into 1'' pieces.

Mince parsley.

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

Drain and coarsely chop capers.

Mince chives.

Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place lemon rounds in prepared casserole dish and spread into an even layer.

Add salmon, skin-side down, and evenly top with 1 tsp. olive oil. Cover with foil.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 30-35 minutes.

Carefully remove from oven and uncover.

While salmon roasts, continue recipe.

Bring a medium pot with cauliflower and potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 12-15 minutes.

Remove from burner. Drain vegetables in a colander/strainer and return to pot.

Add softened cream cheese, garlic salt, and half the grated cheese (reserve remaining for garnish). Mash until smooth.

Alternatively, to use the food processor: add cooked cauliflower and potatoes, cream cheese, garlic salt, and half the grated cheese to the bowl of a food processor. Cauliflower and potatoes will be hot; use caution. Process mixture until smooth, 60-90 seconds. If you don't have a food processor, mash cauliflower and potato mixture with a potato masher until desired consistency is reached.

While potatoes and cauliflower cook, continue recipe.

In a mixing bowl, combine softened butter, capers, parsley, 2 tsp. lemon juice, and 1/2 tsp. lemon zest. Set aside.

Plate dish as pictured on front of card, topping salmon with butter mixture. Garnish with chives and remaining grated cheese. Bon appétit!