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Preheat the oven to 400°F. Line an 18 x 13-inch rimmed baking sheet with aluminum foil; coat with cooking spray.
Whisk together the soy sauce, 1 Tbsp of the oil, the honey, lime juice, and half the garlic in a large bowl. Place the salmon in the bowl. Toss to coat.
Put the potatoes on the prepared pan. Drizzle with 1 Tbsp of the oil and sprinkle with ¼ tsp of the salt and ¼ tsp of the pepper; toss to coat. Roast until the potatoes are almost fork-tender, 20 to 25 minutes.
A few minutes before the potatoes are done cooking, toss the green beans with the remaining 1 Tbsp oil and remaining garlic, and sprinkle with the remaining ¼ tsp salt and ¼ teaspoon pepper; toss to coat.
Remove the potatoes from the oven; stir and push them toward one end of the pan. Place the marinated salmon in the center of the pan and spread the green beans over the remaining exposed portion of the pan. Roast for 15 minutes.