Salmon, green beans with tomato jam

7 oz green beans
1 shallot
3 cloves garlic
5 oz grape tomatoes
1/4 tsp red pepper flakes
2 salmon filets
3 oz white wine
4 Tbsp milk, cream, or evaporated milk
2 Tbsp butter

Heat oven to 400 degrees Trim beans. Peel and halve shallot. Mince half; thinly slice the other half. Halve grape tomatoes.

In a small pot, combine tomatoes, half the garlic, red pepper flakes and 2 Tbsp olive oil. Cover and simmer 15 min on medium low, until tomatoes are broken down. Increase heat to medium high 3 minutes more and crush with masher. Set aside

Place shallots and beans on cookie sheet. Toss with 1 tsp oil, salt,pepper, and remaining garlic. Roast 8-10 minutes till beans start to brown

Rinse salmon and pat dry. Heat 1 tsp oil in a pan. Add salmon and cook 4 min per side to 145 degrees.  Wipe pan clean.
Heat 1 tsp oil in pan. Add shallots and wine, cook 1-2 minutes. Add milk and cook 1-2 minutes. Remove pan from heat and add butter

Serve beans topped with tomatoes and salmon with cream sauce on the side