In a large mixing bowl, or on the sheet pan itself, toss together the potatoes and green beans with the olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon minced garlic. Spread the mixture onto the sheet pan and bake for 15 minutes.
While the potatoes and green beans are baking, mix together the melted butter, lemon juice, honey, Dijon, 1 tablespoon of garlic, ½ teaspoon of salt, and ½ teaspoon pepper together in a small mixing bowl until well combined.
After 15 minutes, remove the sheet pan from the oven and use a spatula to push the potatoes and green beans to the side of the pan in order to fit the salmon on the pan.
Place the salmon onto the pan and very generously spoon the glaze over the salmon fillets. You want to use ALL of the glaze.
Return the sheet pan to the oven and bake for 15-18 minutes or until the salmon reaches an internal temperature of 145 degrees Fahrenheit and the potatoes are fork-tender.
Serve with fresh lemon slices.
Notes
Salmon: You can use skin-on or skinless Salmon fillets. with no change in the cooking time. I recommend leaving the skin on the fillets to seal in the moisture in the salmon. And be sure to use your salmon within 24 hours of purchasing or defrosting. Green Beans: Use fresh green beans that have been trimmed. A great substitute for green beans is asparagus, as the cooking time is very similar. Potatoes: Red or gold potatoes are best for this recipe. If your potatoes are larger than 1 ½ inches in diameter, be sure to cut them in half or in fourths as needed, so that they are no larger than 1 ½ inches in diameter (the width of the potato).Dairy-Free Modifications: Substitute the melted butter with olive oil if you would prefer a dairy-free recipe for salmon. Leftovers: This recipe for sheet pan salmon is the best served immediately. However, if you do happen to have leftovers, you can refrigerate for up to 48 hours.