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

Pat salmon dry and season flesh side with a pinch of salt and pepper. Spray salmon all over with cooking spray until evenly coated.

Place a medium non-stick pan over medium heat.

Add salmon, skin-side up, to hot, dry pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Transfer salmon to a plate. Let pan cool, 3 minutes.

Wipe pan clean and reserve.

While salmon cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots, Brussels sprouts, a pinch of salt, and savory seasoning to hot pan. Stir often until lightly browned, 4-6 minutes.

Add 1/4 cup water, cover, and cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.

Remove from burner. Stir in butter until melted and combined.

While vegetables cook, continue recipe.

Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add minced garlic and parsley to hot pan and stir often until fragrant, 30-60 seconds.

Add 1/4 cup water, mustard, and chicken base, and whisk or vigorously stir until smooth. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-3 minutes.

Remove from burner. Stir in creme fraiche and a pinch of pepper until combined.

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