Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-7 minutes.

Carefully remove from microwave.

Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

While potatoes microwave, stem and mince dill.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.

Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.

Uncover and add 1 tsp. olive oil, smashed potatoes, and 1/2 tsp. salt. Stir occasionally until potatoes are crisp, 3-5 minutes.

Remove from burner. Stir in mustard and dill until vegetables are coated.

While vegetables cook, continue recipe.

Pat trout dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Transfer trout to a plate. Keep pan over medium heat; no need to wipe clean.

Add butter, 1 Tbsp. lemon juice, minced garlic and lemon basil, and 2 Tbsp. water to hot pan. Stir occasionally until melted and combined, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping trout with sauce. Squeeze lemon wedges over to taste. Bon appétit!