Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch), in a large pot (NOTE: Use the same for 4ppl). 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. Set aside.

While potatoes cook, halve tomatoes. Finely chop 1 tbsp dill (dbl for 4 ppl). Trim green beans. Peel, then mince or grate garlic.Pat salmon dry with paper towels.

On a lightly oiled, foil-lined baking sheet, arrange the salmon and drizzle over 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until salmon is opaque in the centre and cooked through, 6-8 min.**

While salmon roasts, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add green beans, tomatoes and garlic. Cook, stirring occasionally, until tomatoes start to soften and burst, 5-6 min. Transfer veggies to a medium bowl. Stir in half the dill and season with salt and pepper. Cover and set aside.

Using the same pan, increase the heat to high. When hot, add 2 tbsp oil and 1 tbsp butter. Add potatoes and press down with a spatula to lightly flatten. (TIP: Depending on the size of your pan, you may need to do this in batches using 2 tbsp oil and 1 tbsp butter for each batch.) Cook, until golden-brown and crispy, 2-3 min per side.

Season the crispy potatoes with salt and sprinkle over remaining dill. Divide the roasted salmon, veggies and crispy potatoes between plates.