Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, halve tomatoes. Trim green beans. Pat salmon dry with paper towels.

Arrange salmon on a parchment-lined baking sheet, skin-side down.Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top.Roast in the middle of the oven until cooked through, 7-10 min.**

Meanwhile, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 3-4 min. Add 1 tbsp (2 tbsp) butter, tomatoes and garlic puree. Cook, stirring occasionally, until tomatoes start to soften and burst, 3-4 min. Transfer veggies to a plate. Stir in remaining Dill-Garlic Spice Blend, then season with salt and pepper, to taste. Cover to keep warm. Carefully wipe the pan clean.

Heat the same pan over high. When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.) Add potatoes and press down with a spatula to lightly flatten. Cook until golden-brown and crispy, 2-3 min per side.

Season potatoes with salt and pepper, to taste. Divide roasted salmon, veggies and crispy potatoes between plates.