• Bring garlic herb butter to room temperature. Wash and dry produce. • Halve potatoes. Place in a medium pot with enough generously salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 13-15 minutes. • Drain and transfer potatoes to a plate. Toss with a drizzle of olive oil, salt, and pepper; let cool.

• Halve, peel, and thinly slice shallot; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Trim green beans if necessary; halve crosswise. Halve ciabatta crosswise. Halve tomatoes lengthwise.

• In a small bowl, combine minced shallot, half the vinegar (all for 4 servings), 1/2 tsp sugar (1 tsp for 4), and a big pinch of salt and pepper. Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans; cook, stirring, until tender and lightly browned, 4-6 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. • While green beans cook, pat salmon* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.

• Heat a drizzle of oil in pan used for green beans over medium-high heat. Add salmon, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside. • While salmon cooks, toast ciabatta, then spread with garlic herb butter. Halve each piece on a diagonal.

• Add mustard and 1/4 cup olive oil (1/2 cup for 4 servings) to bowl with pickled shallot; whisk until well combined. Season with salt and pepper. • Transfer 1⁄3 of the dressing to a large bowl; add spinach and toss to combine. Season with salt and pepper. • In a separate large bowl, combine potatoes, green beans, tomatoes, sliced shallot, and half the remaining dressing. Toss to coat; season with salt and pepper. • Divide spinach salad between plates; top with veggies and salmon. Sprinkle with feta and spoon remaining dressing over salmon. Serve with garlic bread on the side.