Pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.
In a small bowl, mix honey, soy sauce, minced garlic, and grated ginger. Set aside.
Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they turn bright green but still crisp. Drain and plunge into an ice water bath to stop the cooking. Drain again.
In the same skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add the green beans, lemon zest, and lemon juice. Sauté for 2-3 minutes until coated and heated through. Season with salt, pepper, and red pepper flakes (optional).
Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side up and cook for about 4 minutes, until the bottom is golden and crispy. Flip the salmon and cook for an additional 3 minutes.
Reduce the heat to medium. Add the honey mixture around the salmon and cook for another 1-2 minutes, basting the salmon with the glaze as it thickens.
Remove the salmon from the heat and garnish with a slice of lemon. Place the green beans next to the glazed salmon. Drizzle any remaining glaze over the salmon.
