Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a cutting board, lay out the salmon fillets and season with salt and pepper.

Heat the olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Add the honey to the pan and stir until combined with the garlic and oil. Bring the mixture to a simmer and cook for an additional 2-3 minutes, until slightly thickened.

Place the salmon fillets in the pan, skin side up (if they have skin). Pour the honey and garlic mixture over the salmon, coating each fillet evenly.

Bake the salmon in the preheated oven for 8-10 minutes, or until cooked through.

While the salmon is baking, prepare the green beans by trimming the ends and cutting them into 2-inch pieces. Steam the beans in a steamer basket over boiling water for 4-5 minutes, until tender but still crisp.

Place the mixed leafy greens and cherry tomatoes in a large bowl. Add the steamed green beans and toss to combine.

To serve, place a salmon fillet on each plate, followed by a portion of the salad.