Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a large bowl, toss the green beans with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the green beans out in a single layer on one side of the prepared sheet pan.
Place the salmon fillets skin-side down on the other side of the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets.
Sprinkle the minced garlic, paprika, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper evenly over the salmon and green beans.
Arrange the lemon slices on top of the salmon fillets.
Place the sheet pan in the preheated oven and roast for 15 to 20 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.
Remove from the oven and let rest for 2 minutes before serving.