Step 1

In a small bowl, stir together the yogurt, 1 tablespoon of horseradish, the lemon zest and juice, dill or chives, mustard and a few grinds of black pepper. Taste, and add more horseradish and season with salt, if desired. You should have about 2/3 cup of sauce.

Step 2

Position an oven rack 4 to 6 inches from the broiling element and preheat the broiler to HIGH. Line a small sheet pan with foil.

Step 3

Very lightly grease the foil with olive oil. Place the salmon filets skin side up on one side of the sheet pan. Toss the haricots verts with the remaining olive oil and spread in an even layer next to the salmon. (It’s okay if they’re somewhat stacked on top of one other.) Season the haricots verts with a pinch of salt.

Step 4

Broil for 3 to 5 minutes, or to your desired degree of doneness. The salmon skin should be lightly charred and crisped, and its flesh should be opaque and just barely flaking under the tines of a fork. The haricots verts should be blistered and tender.

Step 5

To serve, spread about 1/4 cup of the horseradish sauce on each of two plates. Top with a salmon fillet and about half of the haricots verts, and garnish with lemon zest and chopped herbs.