Sweet Soy Caramel Salmon

• Pat salmon* dry with paper towels; season all over with salt and pepper. • Place salmon, skin sides down, on one side of a baking sheet. Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread salmon out across entire sheet; toss green beans on a separate baking sheet.)  • Roast on top rack until green beans are browned and tender and salmon is cooked through, 12-15 minutes. (For 4, roast salmon on top rack and green beans on middle rack.)

• Meanwhile, in a second small pot, whisk together 3 TBSP sugar and 1 TBSP water (6 TBSP sugar and 2 TBSP water for 4 servings). Heat pot over medium heat. Once mixture begins to bubble, cook, whisking occasionally, until mixture darkens slightly (it should be light tan) and coats the back of a metal spoon, 3-4 minutes. TIP: Keep a close eye on the sugar mixture—it can quickly burn! • Reduce heat to low. Whisk in half the soy sauce and 2 TBSP butter until butter melts (all the soy sauce and 4 TBSP butter for 4). (TIP: If mixture begins to clump, that's OK! Continue stirring over low heat until sauce is smooth). Season with as many chili flakes as you like (we used ¼ tsp). • Set aside until ready to serve, stirring occasionally.