Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and halve shallot. Cut into ¼" slices. Combine shallot, Brussels sprouts, 2 tsp. olive oil, garlic salt, ¼ 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 ¼ 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, ½ 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!