Trim zucchini and yellow squash ends and cut into 1/2" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Coarsely chop spinach.

Pat salmon dry. Season flesh side with garlic and parsley seasoning and 1/4 tsp. salt.

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

Add spinach in batches (don't overflow pan) to hot pan and stir occasionally until wilted, 2-3 minutes.

Remove from burner. Transfer spinach to a heat-safe mixing bowl. Let cool, about 5 minutes.

After 5 minutes, or once cool enough to handle, add softened cream cheese and pesto (to taste). Stir to combine and set aside.

Lay salmon on a clean cutting board.

Carefully make a lengthwise cut through center of salmon, leaving 1" of flesh intact on each end. Make sure not to cut through skin.

Evenly divide spinach mixture (to taste) between each fillet, gently pressing down to fill salmon.

Place salmon on one half of prepared baking sheet, skin-side down, and evenly top with 2 tsp. olive oil.

Roast in hot oven until spinach mixture browns and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

Carefully remove sheet from oven. Evenly top salmon with grated cheese. Sheet will be hot! Use caution.

Form shredded cheese in a 3" circle and place on empty side of sheet. Sheet will be hot! Use caution. Roast again in hot oven until cheese is melted and browned, 4-6 minutes.

Carefully remove from oven.

While salmon and cheese crisp roast, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini, yellow squash, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until slightly browned and vegetables are tender, 6-8 minutes.

Remove from burner and stir in softened butter until combined.

Plate dish as pictured on front of card, topping vegetables with cheese crisp (breaking into pieces, if desired). Bon appétit!