Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Set butter on counter to soften.

In one provided tray, combine green beans, garlic salt, pinch of salt, and 1 tsp. olive oil. Spread into a single layer.

Cover tray with foil. Bake covered in hot oven until beginning to get tender, 13-15 minutes.

While green beans bake, continue recipe.

Place potatoes in a microwave-safe bowl and microwave until softened, 2-3 minutes.

While potatoes cook, mince chives.

Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.

Transfer salmon to second tray, seared side up. Top with softened butter and half the chives (reserve remaining for crema).

Carefully remove tray from oven and push green beans to one side. Tray will be hot! Use a utensil. Add potatoes, Chesapeake seasoning, and 1 tsp. olive oil to empty side and stir to combine.

Place both trays in hot oven. Bake vegetables uncovered until green beans are tender, 10-15 minutes.

Bake salmon uncovered until firm and salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

While meal bakes, zest and halve lemon. Cut one half into wedges and juice the other half.

In a mixing bowl, combine 1 tsp. lemon zest, 2 tsp. lemon juice, remaining chives, sour cream, and a pinch of pepper.

Carefully remove both trays from oven. To serve, top salmon with crema. Squeeze lemon wedges over to taste. Bon appétit!