Sweet & Savory Pan-Seared Salmon

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack until slightly browned, 8-10 minutes (you’ll add more to the sheet then).

• In a large bowl, toss green beans with a drizzle of oil, garlic, salt, and pepper; set aside.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Mince or grate garlic.

• While carrots roast, pat chicken* dry with paper towels; season all over with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, cover pan and lower heat.

• Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.

While carrots roast, in a large bowl, toss green beans with a drizzle of oil, garlic, salt, and pepper and set aside.

• Once carrots have roasted 8-10 minutes, remove sheet from oven; carefully add green beans to opposite side of same sheet. Return to top rack and roast until veggies are tender, 12-15 minutes. (For 4 servings, leave carrots roasting; add green beans to a second baking sheet and roast on middle rack.)

• Meanwhile, wash and dry bowl used for green beans. Zest and quarter lemon. Pick and roughly chop fronds from dill.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: If chicken starts browning too quickly, cover the pan and lower the heat.)

Transfer chicken to a plate and tent with foil to keep warm. Wipe out pan with paper towels and set aside until step 5.

• In pan used for chicken, over medium-high heat, combine ¼ cup water, stock concentrate, jam, and juice from one lemon wedge (½ cup water and juice from two lemon wedges for 4 servings). Bring to a simmer; cook, whisking constantly, until warmed through, 1-2 minutes.

• Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.

Wash and dry bowl.

Zest and quarter lemon. Roughly chop dill.