• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper (for 4, divide green beans between two trays, using a drizzle of oil in each tray). • In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.

• Pat salmon dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Place salmon, skin sides down, in remaining oven-ready tray (divide between two remaining trays for 4 servings). Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl. • Place trays side by side on top rack (be sure your oven has preheated!); bake until green beans are tender and salmon is cooked through, 10-15 minutes. (For 4, bake salmon on top rack and green beans on middle rack, swapping rack positions halfway through.)

• Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• When salmon has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter. • Halve each ciabatta on a diagonal.

• Once green beans are done, carefully toss with remaining garlic herb butter.

• Divide salmon, green beans, and garlic bread between plates. Drizzle smoky mustard-mayo sauce over salmon and serve. ***Fish is fully cooked when internal temperature reaches 145°.***