Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, trim green beans, then halve. Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.Roughly chop dill.

Heat a large non-stick pan over medium-high heat. When hot, add green beans, 1 tbsp (2 tbsp) oil and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Season with salt and pepper, then toss with lemon zest and half the dill.While green beans cook, pat salmon dry with paper towels. Sprinkle with 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and season with salt.

When green beans are tender-crisp, transfer to a plate, then cover to keep warm. Set aside.Add 1/2 tbsp (1 tbsp) oil to the same pan, then salmon, skin-side down.Pan-fry until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**

Divide roasted potatoes, green beans and salmon between plates.Sprinkle remaining dill over salmon.Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.