Trim ends from green beans. Peel shallot and halve. Slice one half thinly and mince other half. Mince garlic. Stem and mince parsley. Halve grape tomatoes.

In a small pot, combine halved tomatoes, half the garlic (remaining is used in roasted vegetables), red pepper flakes (to taste), and 2 Tbsp. olive oil. Bring to a low simmer over medium heat. Reduce heat to medium-low, cover pot and cook 15 minutes. Remove cover, increase heat to medium-high, and cook until tomatoes appear broken down and mixture is slightly thickened, 3 minutes. Remove from heat and crush tomatoes with a potato masher or fork until homogeneous. Season with a pinch of salt and pepper and set aside.

Place sliced shallots and green beans on baking sheet. Toss with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Roast until vegetables begin to brown, 8-10 minutes. Set aside.

Rinse salmon and pat dry. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add salmon to pan and cook until internal temperature reaches 145 degrees, 4-5 minutes per side. Remove from pan and set aside. Wipe pan clean.

In the same pan used to cook salmon, heat 1 tsp. olive oil. Add minced shallots and white cooking wine and cook until reduced by half, about 1-2 minutes. Add evaporated milk to pan and cook until slightly thickened, 1-2 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate. Optional: for a smoother sauce, you may strain sauce after melting the butter by passing it through a fine mesh strainer into a small bowl.

Place a serving of green beans on a plate and top with a generous spoonful of grape tomato spread. Serve salmon next to it and white wine butter sauce next to or over salmon. Garnish with parsley.