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.Garlic Guide for Step 5:• Mild: 1/4 tsp (1/2 tsp) • Medium: 1/2 tsp (1 tsp) Quarter potatoes.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 ppl) into wedges.Peel, then mince or grate garlic.

Add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil to a large bowl. Season with salt, then toss to combine.Add veggies to a parchment-lined baking sheet.Roast in the middle of the oven until golden brown and cooked through, 18-20 min.

Meanwhile, add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning to the same bowl. Season with salt, then toss to coat.Once veggies have roasted for 5-6 min, add green beans to one side of another parchment-lined baking sheet. Toss to combine. Set aside.

Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp (1/4 tsp) salt.Combine honey, mustard and half the garlic in a small bowl. Spread honey-mustard sauce over tops of salmon.Arrange salmon on the other side of the baking sheet with green beans. Roast in the middle of the oven until salmon is cooked through and green beans are tender, 8-10 min.\*\* (NOTE: For 4 ppl, roast salmon in the top of the oven.)

Meanwhile, add half the chives, softened butter and 1/2 tsp (1 tsp) remaining garlic to the large bowl (from step 3). (NOTE: Reference garlic guide.)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, if desired. Sprinkle with remaining chives.