Pecan and Rosemary Crusted Salmon

• Cut green beans into 1-inch pieces.
• Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Whisk in Cream Sauce Spice Blend and three-quarters of the thyme. Season with pepper. Whisk to combine, 1 min.
• Whisk in 1/2 cup (1 cup) water. Once mixture is smooth, whisk in cream. 

• In the pan with cream sauce mixture, arrange half of the broccoli and green beans in an even layer, then top with half the cheese. Repeat with remaining broccoli and green beans, then top with remaining cheese.
• Bring to a boil over high.
• Once boiling, remove from heat. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 servings]).
• Bake in the oven for 22-28 min, until potatoes are tender and golden.

• Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter, roasted garlic, cream and parm into potatoes. Add parsley, season with salt and pepper.

 Mix with 1 tbsp (2 tbsp) oil, season with salt, stir to combine.

• To a small bowl, add pecans, 1 tbsp (2 tbsp) oil, chopped rosemary, salt and pepper. Stir to combine.
• Pat salmon dry with paper towel.
• To a parchment-lined baking sheet, add salmon.
• Season each side with salt and pepper. 
• Sprinkle the crushed pecan mixture over the tops. (TIP: Gently press onto the fish to adhere.) 
• Roast in the middle of the oven for 10-12 min, until salmon is cooked through.**