Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a mixing bowl, combine apricot preserves, ketchup, and 1 tsp. water. Set aside.

In one provided tray, combine green beans, 1 tsp. olive oil, and 2 Tbsp. water. Cover tray with foil.

Add mashed potatoes to second provided tray and stir vigorously to combine.

Bake both trays (green beans covered, potatoes uncovered) in hot oven until green beans begin to soften and potatoes are warmed through, 15-17 minutes.

While vegetables bake, continue recipe.

Pat salmon dry and season flesh side with 1/4 tsp. salt and half the garlic pepper (reserve remaining for green beans).

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.

Remove from burner.

After 15-17 minutes, carefully remove both trays from oven. Uncover green beans and stir in remaining garlic pepper and a pinch of salt. Push to one side of tray. Tray will be hot! Use a utensil.

Transfer salmon, skin-side up, to now-empty side of green beans tray. Top salmon with apricot sauce.

Add butter, cheese, and a pinch of salt to mashed potatoes tray. Stir vigorously to combine.

Bake both trays again uncovered in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

While meal bakes, mince chives.

Carefully remove both trays from oven. Stir mashed potatoes vigorously.

To serve, top mashed potatoes with chives. Bon appétit!