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Preheat the oven to 425°F. Line a large-rimmed sheet pan with parchment.
Start cooking the potatoes: Toss the potatoes with 1 tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spread out onto the prepared sheet pan and roast for 15 minutes.
Prepare the green beans: Meanwhile, toss the green beans with ¼ teaspoon salt in the same bowl as the potatoes and set aside.
Add the remaining ingredients: Once the potatoes have roasted for 15 minutes, add the green beans to the pan and toss with the potatoes. Push the vegetables to the sides of the sheet pan and add the salmon, skin-side down, to the center. Season the salmon with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Spread 2 tablespoons of the pesto on top of the fillets.
Roast: Roast until the potatoes are beginning to brown and are fork-tender and the salmon flakes easily with a fork, 12 to 14 minutes. Mix the remaining oil and prepared pesto. Drizzle over everything before serving. Garnish with basil, if using, and serve with more pesto on the side. Love the recipe? Leave us stars and a comment below!