Lemon-garlic Sheet-pan Salmon With Potatoes &amp; Green Beans

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1 (24-ounce) package baby Yukon Gold potatoes, scrubbed and halved or quartered (about 5 cups)

3 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

¾ teaspoon pepper, divided

2 tablespoons lemon juice

4 small cloves garlic, finely chopped (about 1 tablespoon)

1 tablespoon chopped fresh dill, plus more for garnish

4 (5-ounce) skinless salmon fillets

1 (8-ounce) package trimmed haricots verts or thin green beans (about 4 cups)

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together on the prepared baking sheet until coated; spread into an even layer. Roast until the potatoes begin to soften and brown, about 20 minutes.
Meanwhile, whisk 2 tablespoons lemon juice, chopped garlic, 1 tablespoon dill and the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper together in a small bowl.
Push the potatoes to one side of the pan. Arrange 4 salmon fillets and 4 cups haricots verts (or thin green beans) in an even layer in the empty space. Brush half of the lemon juice mixture (about 2 tablespoons) over the salmon; drizzle the remaining mixture over the beans. Roast until the potatoes are fork-tender, the beans are tender-crisp and the salmon flakes easily with a fork, about 15 minutes. Garnish with additional dill, if desired.