• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1⁄4-inch-thick rounds (no need to peel). Peel and thinly slice garlic. Trim green beans if necessary. Trim and remove strings from snap peas. Trim scallions, then cut crosswise into 1⁄2-inch pieces. Zest and quarter lemon.

• Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In the last 5 minutes of cooking, remove sheet from oven and carefully add garlic; return to top rack until potatoes are golden brown.

• Heat a drizzle of oil in a large pan over high heat. Add green beans, snap peas, and scallions; cook, stirring continuously, until charred and tender, 6-8 minutes. • Turn off heat. Stir in lemon zest and season generously with salt and pepper. Transfer veggies to a plate. Wipe out pan.

• Pat salmon* dry with paper towels; season all over with half the Brown Sugar Bourbon Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add salmon, skin sides down, and 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. Turn off heat; transfer to a plate.

• While salmon cooks, heat a medium, dry pan over medium heat. Add pecans and cook, stirring occasionally, until golden and fragrant, 1-2 minutes. • Turn off heat; transfer pecans to a small bowl.

• Add maple syrup, miso sauce concentrate, half the brown sugar (all for 4 servings), remaining Brown Sugar Bourbon Seasoning, 1⁄4 cup water (1⁄2 cup for 4), and juice from one lemon wedge (two wedges for 4) to pan used for pecans. Return pan to medium- high heat. Add toasted pecans; cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt to taste.

• Toss veggies with a big squeeze of lemon juice. • Divide salmon, veggies, and garlic potatoes between plates. Spoon glaze over salmon. Serve with any remaining lemon wedges on the side.