Preparation

• Mince the garlic cloves and set aside. Juice half the lemon and zest it into a small bowl, then slice the remaining lemon half into thin rounds for garnish. Trim the green beans and snap them into 2-inch pieces. Pat the salmon fillets dry with paper towels.
• In a small bowl, whisk together the melted butter, lemon juice and zest from Step 1, minced garlic, smoked paprika, salt, and pepper. Stir in the fresh dill. Set aside until ready to use.
• In a medium bowl, toss the trimmed green beans from Step 1 with the olive oil, ½ teaspoon salt, and ½ teaspoon cracked black pepper until evenly coated.
• Cut four 14-inch pieces of foil and place them shiny-side down. Divide the seasoned green beans from Step 3 among the foil pieces. Place one salmon fillet on top of the beans on each packet. Drizzle the herb butter sauce from Step 2 evenly over the salmon and beans, then add a few lemon slices from Step 1 to each packet.
• Fold the foil over the salmon and vegetables to cover completely, then crimp and seal the edges tightly.
• For grilling: Preheat your grill to medium-low heat. Place the sealed foil packets directly on the grill grates and cook for 13-16 minutes, turning each packet halfway through. For baking: Preheat your oven to 400°F and bake for 20-25 minutes.
• Carefully open each foil packet from the top, being cautious of the hot steam that will escape. Transfer the contents to serving plates or keep in the foil packets. Garnish with additional fresh dill if desired, and serve with lemon wedges.