Trim ends off green beans. Mince garlic. Mince dill, leaves and stems. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat salmon fillets dry, and season flesh side with ½ tsp. salt and a pinch of pepper.

Toss green beans with garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil into green beans. Spread into a single layer and roast in hot oven until lightly browned, 10-12 minutes. Remove from oven. Green beans will finish cooking in a later step. While green beans roast, cook salmon.

Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon to hot pan, flesh side down, and sear until browned, 2-3 minutes. Flip salmon, and place pan in hot oven. Roast until salmon reaches a minimum internal temperature of 145 degrees, 9-11 minutes. While salmon roasts, make sauce.

Combine sour cream, dill (reserve a pinch for garnish), 1 tsp. lemon juice, 1 tsp. olive oil, ¼ tsp. lemon zest, and a pinch of salt and pepper in a mixing bowl. Set aside.

Sprinkle Parmesan, almonds, and a pinch of salt on green beans and roast until green beans are tender, 7-9 minutes. Plate dish as pictured on front of card, garnishing salmon with sauce and sauce with reserved dill. Squeeze lemon wedges over dish to taste. Bon appétit!