Cut potatoes into 1/2" dice.

Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until potatoes are fork-tender, 4-6 minutes.

Carefully remove from microwave.

While potatoes microwave, zest and halve lemon. Cut one half into wedges and juice the other half.

Mince chives.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Trim green beans, if necessary.

Add microwaved potatoes, green beans, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally, 1 minute.

Add 1/4 cup water. Cover and cook until green beans are tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until potatoes are browned, 4-5 minutes.

Remove from burner and stir in softened butter and 1 tsp. lemon zest until combined.

While vegetables cook, continue recipe.

Pat salmon dry. Season flesh side with a pinch of salt and pepper.

Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

While salmon cooks, in a mixing bowl, combine panko, horseradish (to taste), softened cream cheese, a pinch of salt and pepper, 2 tsp. lemon juice, shredded cheese, and half the chives (reserve remaining for garnish). Set aside.

Remove from burner and evenly top flesh side of salmon with horseradish mixture (to taste). Pan and salmon will be hot! Use a caution.

Transfer to hot broiler and broil until horseradish topping browns, 1-2 minutes.

Don't text and broil! Keep an eye on oven as topping may burn easily under broiler.

Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card, topping salmon with remaining chives. Squeeze lemon wedges all over to taste. Bon appétit!