Heat oven to 425°F.

Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.

Arrange on a large sheet pan with lemon slices. You may need a second sheet pan.

Add the salmon fillet portions, and brush with extra olive oil. Sprinkle with the remaining ½ tablespoon of lemon herb seasoning.

Bake for 12-15 minutes, until salmon is cooked through to 125°F. Allow salmon to rest 3-5 minutes before serving.

While salmon is baking, stir together the lemon dill yogurt ingredients.

Drizzle yogurt sauce over salmon to serve.

To prep ahead: Chop the veggies and store in an airtight container with the lemon slices for up to 4 days. Stir together lemon dill yogurt sauce and store in the fridge for up to 1 week.Stir together the lemon herb rub and store in the pantry for up to 1 year.Salmon may also be stored in the fridge but check the dates and make sure it won't expire before you cook it up.

Leftovers- may be stored in an air tight container in the fridge for up to 4 days. Store yogurt sauce separately. Heat until steaming hot, then spoon sauce over salmon and veggies to serve.