Classic Roasted Salmon

🥘 Ingredients

• butter
  1 tbsp
• garlic
  4 cloves
• green beans
  12 oz
• heirloom grape tomatoes
  8 oz
• olive oil
  2 tbsp
• salmon
  20 oz
• salt
• yukon gold potatoes
  24 oz

🍳 Cookware

• large pot
• slotted spoon
• strainer
• large pan
• baking sheet
• cutting board

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Fill a large pot with water and a pinch of salt , and bring to a boil. Halve heirloom grape tomatoes lengthwise. Thinly slice garlic . Pick dill fronds from stems and finely chop. Slice yukon gold potatoes into ½-inch-thick rounds.

   salt, heirloom grape tomatoes: 8 oz, garlic: 4 cloves, yukon gold potatoes: 24 oz
2. 

   2

   Once water is boiling, add green beans to the pot. Let boil until they turn bright green, ⏱️ 2 minutes . Remove from pot with a slotted spoon and transfer to a strainer , keeping the pot of boiling water on the stove. Rinse green beans under cold water. Add the potatoes to the same pot and boil until easily pierced by a knife, ⏱️ 15 minutes , then drain and let cool slightly.

   green beans: 12 oz
3. 

   3

   Melt butter in a large pan over medium heat. Add tomatoes and season with salt and pepper. Cook, tossing, until slightly wilted, ⏱️ 2 minutes . Add green beans and garlic. Cook, tossing, until tender, ⏱️ 2 minutes . Stir in half the dill. Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.

   butter: 1 tbsp
4. 

   4

   Place salmon skin-side down on a lightly oiled baking sheet . Drizzle with olive oil . Season with salt and pepper. Roast in oven to desired doneness, ⏱️ 10 minutes .

   salmon: 20 oz, olive oil: 2 tbsp
5. 

   5

   Once potatoes are done and cool enough to touch, transfer to a cutting board and lightly crush each round with the back of a knife. Heat a drizzle of olive oil in the pan used for veggies over medium-high heat. Add potatoes and cook until browned, ⏱️ 2 minutes per side. (If you can't fit them in one layer, cook in batches.) Sprinkle with remaining dill. Season with salt and pepper.
6. 

   6

   Divide green beans, tomatoes, salmon, and potatoes between plates. Serve.