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 tomatoes lengthwise. Thinly slice garlic. Pick dill fronds from stems and finely chop. Slice potatoes into 1/2-inch-thick rounds.

Once water is boiling, add green beans to pot. Let boil until they turn bright green, 1-2 minutes. Remove from pot with a slotted spoon and transfer to a strainer, keeping pot of boiling water on stove. Rinse green beans under cold water. Add potatoes to same pot and boil until easily pierced by a knife, 12-15 minutes, then drain and let cool slightly.

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

Place salmon skin-side down on a lightly oiled baking sheet. Sprinkle with a drizzle of olive oil. Season with salt and pepper. Roast in oven to desired doneness, 8-10 minutes.

Once potatoes are done and cool enough to touch, transfer to a cutting board and lightly crush each round with the back of your knife. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add potatoes and cook until browned, 2-3 minutes per side. (TIP: Work in batches if you can’t fit them all.) Sprinkle with remaining dill. Season with salt and pepper.

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