Roasted Salmon

Cook the potatoes: Wash and dry all produce. Bring a medium pot of salted water to a boil. Add the potatoes to the boiling water. Cook until potatoes are fork tender, 15-16 min.

Prep: Meanwhile, halve the tomatoes. Mince or grate the garlic. Finely chop 1 tbsp dill (double for 4 people.)

Cook the salmon: Meanwhile, place the fish fillets onto a lightly oiled baking sheet. Season with salt and pepper. Drizzle with oil. Bake in the centre of the oven until fish is opaque in the centre, 6-8 min.

Sauté the veggies: Melt half the butter in a large pan over medium heat. Add the green beans, tomatoes and garlic. Cook, stirring occasionally, until the tomatoes start to soften and burst, 5-6 min. Stir in half the dill. Season with salt and pepper. Transfer the mixture to a medium bowl.

Crisp the potatoes: Once the potatoes are done, drain. Heat 2 tbsp oil in the same pan over medium-high heat. (TIP: Adding more oil helps it crisp up more!) Add a few potatoes, and press down with a spatula to lightly flatten the potatoes. (Don't crowd the pan - do this in batches if you need to!) Cook until golden brown and crispy, 2-3 min per side. Sprinkle the potatoes with the remaining dill.