Wash and dry all produce. Preheat the oven to 425 degrees. Bring a large pot of water to a boil with a large pinch of salt. Halve the tomatoes. Thinly slice the garlic. Finely chop the dill. Trim the green beans. Slice the potatoes into 1/2-inch rounds.

Blanch the green beans and boil the potatoes: Add the green beans to the boiling water for 1-2 minutes, until crisp-tender. Remove with a slotted spoon, keeping the water boiling on the stove. Rinse the green beans under very cold water. Add the potatoes to the same boiling water. Cook 12-15 minutes, until fork-tender. Drain.

Meanwhile, heat 1 Tablespoon butter in a large pan over medium heat. Add the tomatoes. Season with salt and pepper. Cook, tossing, for 2-3 minutes, until slightly burst. Add the green beans and garlic. Cook, tossing, for another 2-3 minutes, until the green beans are tender. Stir in half the dill. Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.

Meanwhile, place the salmon onto a lightly oiled baking sheet. Drizzle with olive oil. Season with salt and pepper. Place in the oven for 8-10 minutes, until just opaque in the center.

Once the potatoes are done, lightly crush each round with the side of your knife. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the potatoes. Cook 2-3 minutes per side, until golden brown and crispy. Sprinkle the potatoes with the remaining dill. Season with salt and pepper.

Finish: Serve the roasted salmon with the green beans, tomatoes, and crispy potatoes on the side. Enjoy!