Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces.When hot, add 1 tbsp (2 tbsp) butter, then shallots to the pot. Cook, stirring occasionally, until shallots soften slightly, 1-2 min. Season with pepper.Increase heat to high, then add rice, 1/2 tsp (1 tsp) garlic salt and 2 cups (4 cups) water. Bring to a boil.When boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 22-24 min. Remove from heat. Set aside, still covered.

Meanwhile, heat a medium non-stick pan over medium heat.While the pan heats, strip tarragon leaves from stems, then finely chop.Zest, then juice lemon. Combine sour cream, half the tarragon, 3 tbsp (6 tbsp) mayo and 1 tsp (2 tsp) lemon juice to a small bowl. Season with garlic salt and pepper, to taste, then stir to combine.When hot, add 2 tbsp (4 tbsp) butter to the pan, then swirl the pan until melted.Add panko. Toast, stirring often, until golden, 30 sec. Transfer panko to a medium bowl. Carefully wipe the pan clean.

Pat salmon dry with paper towels. Season with pepper and 1 tsp (2 tsp) garlic salt, avoiding skin side of salmon.Add Parmesan and half the lemon zest to the bowl with toasted panko, then stir to combine.Transfer salmon, skin-side down, to a parchment-lined baking sheet.Spread remaining mayo over salmon.Top salmon with panko mixture, then gently press down to help panko stick to salmon.Roast in the top of the oven until top is golden-brown and salmon is cooked through, 14-16 min.**

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Add broccolini, remaining garlic salt and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until tender, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)

Meanwhile, heat the same pan (from step 2) over medium. When hot, add almonds and 2 tbsp (3 tbsp) butter to the pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Drain almonds through a sieve with a small bowl beneath to catch brown butter.Add 1 tsp (1/2 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to the bowl with brown butter. Season with salt and pepper, to taste, then whisk to combine.

Transfer half the almonds to the pot with wild rice. Add remaining tarragon and lemon zest, then season with salt and pepper, to taste. Fluff rice with a fork to combine.Carefully remove salmon skin, if desired.Divide wild rice pilaf, salmon and roasted broccolini between plates. Drizzle brown-butter lemon sauce over broccolini, then sprinkle with remaining almonds.Serve tarragon cream alongside.