Trim green beans, if necessary.

In provided tray, combine green beans, tomatoes, 1 Tbsp. water, and 1 tsp. olive oil. Massage oil into vegetables. Spread into an even layer and cover tray with foil.

Bake covered in hot oven, 20 minutes.

While vegetables bake, place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave and transfer to a clean, flat work surface. Potatoes will be hot! Use caution. Using the flat side of an object, press down gently to smash each potato until 1/2" thick.

Pat salmon dry. Season flesh side with half the buttermilk-dill seasoning (reserve remaining for crema) and 1/4 tsp. salt.

After 20 minutes, carefully remove tray from oven and drain any excess liquid, if desired. Tray will be hot! Use caution.

Stir in 2 tsp. olive oil, smashed potatoes, and 1/2 tsp. salt until combined. Push vegetables to one side of tray. Tray will be hot! Use a utensil.

Place salmon, skin-side down, in now-empty side of tray and evenly top with 2 tsp. olive oil.

Cover vegetables side with foil.

Bake half-covered (vegetables covered, salmon uncovered) in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.

While meal bakes, stem dill.

In a mixing bowl, combine creme fraiche, remaining buttermilk-dill seasoning, and capers. Set aside.

Carefully remove tray from oven. Stir softened butter and dill into vegetables until combined. Tray will be hot! Use a utensil.

To serve, top salmon with crema. Bon appétit!