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) 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 potatoes and return them to the same pot, off heat.

Meanwhile, halve tomatoes. Trim green beans.

Pat salmon dry with paper towels. Arrange salmon on a lightly-oiled, foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roast in the middle of the oven until salmon is opaque in the centre and cooked through, 10-12 min.**

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

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

Season crispy potatoes with salt and sprinkle with remaining Dill-Garlic Spice Blend. Divide roasted salmon, veggies and crispy potatoes between plates.