Way back when, a thousand or so years ago, Europeans believed that dill warded away witches and defended against spells. That was a long time ago; no need to resort to hocus-pocus to enjoy the anise-esque flavor of dill. The herb is paired, as it so often is, with salmon, specifically a stupendous dill crema that dots every bite with delight. This dish is delightful, and as a bonus, it'll keep you from being turned into a toad! What, we said no need to resort to hocus-pocus. We just want to.
Trim ends off green beans.
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.
Cook the Green Beans
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.
Roast the 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.
Make the 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.
Finish the Dish
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!