Preheat the oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the potatoes on a baking sheet in a single layer and roast in the oven for 15 minutes.
Meanwhile, place the salmon fillets on a separate baking sheet lined with parchment paper.
Brush each salmon fillet with the remaining 1 tablespoon olive oil.
Sprinkle dried dill, garlic powder, salt, and black pepper evenly over the salmon fillets.
Place 2 lemon slices on top of each salmon fillet.
After the potatoes have roasted for 15 minutes, add the salmon baking sheet to the oven and roast both for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and potatoes are tender.
While the salmon and potatoes are roasting, bring a large pot of water to a boil.
Add the trimmed green beans to the boiling water and cook for 4-5 minutes until crisp-tender.
Drain the green beans and set aside.
Serve the baked salmon fillets with roasted garlic potatoes and steamed green beans on the side.