• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.
• Remove any brown spots from potatoes, then quarter.
• Peel, then cut carrot into 1/4-inch rounds.
• Trim, then halve green beans.
• Thinly slice chives.
• Cut half the lemon (use whole lemon for 4 servings) into wedges.
• Peel, then mince or grate garlic.

• 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.

• Meanwhile, to the same 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. 

• 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.)

• 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 chive butter melts and coats veggies.

• Gently remove and discard salmon skin, if desired.
• Divide roasted veggies between plates. Top with honey-mustard salmon.
• Squeeze a lemon wedge over salmon. 
• Sprinkle with remaining chives.

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.