Pour the Roasted Garlic sauce, water and potatoes in a large, wide lidded skillet or medium Dutch oven over high heat. Bring the mixture to a boil and then reduce heat to low, cover, and simmer for 15 minutes, stirring every 5 minutes.

While potatoes cook in the sauce, chop the green beans into 1” pieces.

After the potatoes have cooked for 15 minutes, add the green beans into the sauce mixture, stir, and then nestle in the salmon pieces, season with salt and pepper, and raise heat to medium-low. Let cook for 7-10 more minutes or until salmon is opaque inside and potatoes are fork tender.

Remove from heat, garnish generously with parsley and more freshly cracked pepper. Divide onto plates and serve.