Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 20 minutes, then carefully rinse well with cold water and pat dry.

Marinate Salmon. Add marinade ingredients to a bowl and stir to combine. Pour ½ cup of marinade into a small dish then add salmon, flesh-side down, ensuring the marinade is coated on the sides and skin as well. Reserve remaining marinade, for later use. Marinate salmon for 40 minutes.

Move oven rack to middle of the oven and preheat oven on BROIL. Toss greens in oil and season to taste with salt and black pepper then spread on a baking sheet. It's okay if some of the green beans overlap. Transfer the salmon to the baking sheet, leaving room between each fillet.Pour the marinade used for the fish over the green beans. Bake for 10 minutes, rotating the pan 180° at the halfway mark. Once the timer goes off, baste the salmon with the reserved marinade and bake for an additional 3-5 minutes or until cooked through (internal temp should be 145°F). Just before removing from the oven, you can move the baking sheet to the top rack for a minute or two for extra crispy edges.

Remove from the oven and leave salmon to rest for 4 minutes, covered. Serve with rice and toasted sesame seeds (optional) and be sure to pour sauce from the sheet pan over the rice. Enjoy!