Cut potatoes into 1/2" pieces.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until tender, 6-8 minutes.

While potatoes microwave, trim stems off Brussels sprouts and quarter.

Carefully remove potatoes from microwave.

Pat salmon dry. Season flesh side with garlic and parsley seasoning, half the garlic salt (reserve remaining for vegetables), 1/4 tsp. salt, and a pinch of pepper.

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

Working in batches if necessary, add salmon, skin-side up, to hot pan. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

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

Add Brussels sprouts to hot pan and cook, 1 minute.

Add 1/4 cup water and 1/4 tsp. salt. Cover and cook until tender, 2-4 minutes.

Uncover and stir in potatoes, 1 Tbsp. olive oil, remaining garlic salt, and 1/4 tsp. salt until vegetables are browned, 3-5 minutes.

Remove from burner and stir in softened butter until combined. Wipe bowl used to microwave potatoes clean and reserve.

While vegetables cook, continue recipe.

In reserved microwave-safe bowl, combine cream base, pesto, half the cheese (reserve remaining for garnish), and 1/4 tsp. salt. Kids want to help? With supervision, have them help prepare the sauce.

Microwave uncovered until cheese is melted, 30-60 seconds.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping salmon with sauce. Garnish vegetables with remaining cheese. Bon appétit!