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

Peel and halve shallot. Cut into 1/4" slices.

Combine shallot, Brussels sprouts, 2 tsp. olive oil, garlic salt, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet and spread into a single layer.

Roast in hot oven until lightly browned, 18-20 minutes.

While vegetables roast, halve lemon lengthwise. Cut one half into wedges and juice the other half.

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

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, 6-8 minutes per side.

Remove salmon to a plate and tent with foil. Wipe pan clean and reserve.

Place a small pan over medium heat and let heat, 2 minutes.

Add butter to hot pan. Cook until butter begins to froth and turns a chestnut color, 4-5 minutes.

Immediately, remove from burner and transfer butter to a mixing bowl, scraping pan to remove brown flakes.

Rest butter, 1 minute.

In another mixing bowl, combine mayonnaise, 1/2 tsp. lemon juice, and 1 tsp. water.

Slowly pour browned butter (including all brown flakes) into bowl with mayonnaise and stir vigorously or whisk until creamy.

If too thick, add more water, 1 tsp. at a time, until desired consistency is reached.

Carefully, stir together roasted vegetables with 1 tsp. lemon juice, almonds, and a pinch of salt.

Plate dish as pictured on front of card, topping salmon with hollandaise and squeezing lemon wedges over meal to taste. Bon appétit!