Brown Sugar Salmon

2 russet potatoes

8 oz green beans

1/2 ounce dijon mustard

1/2 ounce light brown sugar

12 ounce salmon fillets

2 ounce sour cream

1 teaspoon ranch seasoning

Preheat oven to 400 degrees. 

Peel and cut potatoes into 1" dice. Trim ends off green beans. In a mixing bowl, mix together dijon and brown sugar. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. 

Bring small pot with potatoes and enough lightly salted water to cover to a boil. Cook until potatoes are tender, 18-22 minutes. Drain potatoes in a colander and return to pot. Add sour cream and ranch seasoning and mash until desired consistency is reached. If mash is too thick, add water 1 tablespoon at a time. While potatoes cook, sear salmon.

Place a medium on-stick pan over medium-high heat and add 2 teaspoons olive oil. Add salmon to hot pan, skin side up, and cook until browned 2-4 minutes. flip and cook 1 minute. Remove from burner. Salmon will finish cooking in a later step. 

Transfer salmon to prepared baking sheet, skin side down. Brush dijon-brown sugar mixture on flesh side. Roast in hot oven until salmon reaches a minimum internal temp of 145 degrees 6-8 minutes. wipe pan clean and reserve. while salmon roasts, cook green beans. 

Return pan used to sear salmon to medium-high heat and add 2 teaspoon olive oil. Add green beans, 1/3 cup water, 1/4 teaspoon salt, and a pinch of pepper to hot pan and cook until water evaporates and beans are crisp-tender 5-6 minutes. Plate with potatoes and salmon