Baked Salmon with Dill Sauce, Steamed New Potatoes with Herbs and Sauteed Green Beans with Bacon

Ingredients

• 1.5 lb New Potatoes (Also known as baby potatoes, scrubbed clean)
• 3 tbsp Unsalted Butter (Melted)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tbsp Fresh Chives (Finely chopped)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Sea Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 cup Water (For steaming)

Instructions

1. 1

   Prepare the Potatoes (5 minutes)

   • Thoroughly scrub the new potatoes under cold running water to remove any dirt. Do not peel them, as the skins are thin and nutritious.
   • For even cooking, ensure all potatoes are a similar size. Cut any potatoes larger than 1.5 inches in diameter in half or quarters.
2. 2

   Steam the Potatoes (15-20 minutes)

   • Pour about 1-2 inches of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the basket.
   • Bring the water to a rolling boil over medium-high heat.
   • Carefully place the prepared potatoes in the steamer basket in a single layer. Cover the pot with a tight-fitting lid.
   • Reduce the heat to medium and steam for 15-20 minutes. Check for doneness at the 15-minute mark by piercing a potato with a fork; it should slide in easily with little resistance.
3. 3

   Prepare the Herb Butter (3 minutes)

   • While the potatoes are steaming, combine the melted unsalted butter, finely chopped parsley, finely chopped chives, sea salt, and freshly ground black pepper in a large mixing bowl (large enough to hold all the potatoes).
4. 4

   Combine and Serve (2 minutes)

   • Once the potatoes are tender, carefully remove the steamer basket from the pot. Let any excess steam escape.
   • Transfer the hot potatoes directly into the bowl with the herb butter.
   • Drizzle with the fresh lemon juice.
   • Gently toss everything together until the potatoes are evenly coated. Taste and adjust seasoning if necessary.
   • Serve immediately while warm.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.