Remove 1 tbsp (2 tbsp) butter from the fridge. Set aside to come up to room temperature.
Remove any brown spots from potatoes, then cut into quarters.
Peel, then cut carrot into 1/4-inch rounds.
Trim, then halve green beans.
Thinly slice chives.
Cut half the lemon (whole lemon for 4 servings) into wedges.
Peel, then mince or grate garlic.
2
To a large bowl, add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil.
Season with salt, then toss to combine.
To a parchment-lined baking sheet, add veggies.
Roast in the middle of the oven for 18-20 min, until golden and cooked through.
3
Meanwhile, to the large bowl (from step 2), add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning.
Season with salt, then toss to coat.
Once veggies have roasted for 5-6 min, to another parchment-lined baking sheet, add green beans.
Toss to combine. Set aside.
4
Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp (1/4 tsp) salt.
In a small bowl, combine honey, mustard and half the garlic. Spread honey-mustard sauce over tops of salmon.
On the other side of the baking sheet with green beans, arrange salmon.
Roast in the middle of the oven for 8-10 min, until salmon is cooked through and green beans are tender.** (NOTE: For 4 servings, roast salmon in the top of the oven.)
5
Meanwhile, to the same large bowl (from step 3), add half the chives, softened butter and 1/2 tsp (1 tsp) remaining garlic. (TIP: Like things garlicky? Add more garlic!)
When veggies are done, add to the bowl, then toss until the chive butter melts and coats veggies.
6
Gently remove and discard salmon skin, if you like.
Divide roasted veggies between bowls. Top with honey-mustard salmon.
Squeeze a lemon wedge over salmon.
Sprinkle with remaining chives.
7
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.