Cut cauliflower into bite-sized pieces.

Coarsely chop tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Stem and mince parsley.

Trim and thinly slice green onions.

Halve garlic.

Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.

Place cauliflower on prepared baking sheet and toss with 1 tsp. olive oil, garlic and parsley seasoning, and 1/4 tsp. salt. Spread into a single layer, leaving small space for garlic.

Place garlic pouch, opening-side up, in empty space on sheet.

Roast in hot oven until garlic and cauliflower are tender, 15-20 minutes, stirring cauliflower once halfway through.

Carefully remove from oven and gently toss cauliflower with pesto and half the butter (reserve remaining for salmon).

Carefully open foil pouch and let garlic cool, 5 minutes.

Once cool enough to handle, remove garlic from foil. Finely chop or mash cloves.

In a mixing bowl, combine roasted garlic, tomatoes, green onions, 1 tsp. minced parsley, and a pinch of salt and pepper. Set aside.

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

Place a medium non-stick pan over medium heat and add 1 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, 4-6 minutes per side.

Remove from burner. Stir in remaining butter and flip salmon until coated.

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