Wash hands with soap and water. Wash the produce. Cut one lemon in half and slice the other. Slice the green onions. Trim the green beans. Dice the potatoes.

Preheat the oven to 450°F. Grease 2 baking sheets. Toss the potatoes with a little oil and season with half of the spice blend. Arrange in an even layer on one of the prepared baking sheets and season with salt and pepper if desired. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork.

On the other baking sheet, spread out the green beans. Drizzle with oil and season with salt and pepper.

Pat the salmon dry with paper towels and place on the baking sheet with the green beans, skin side down. Evenly top the fish with the Cajun seasoning mixture and then lemon slices. Roast 12 to 15 minutes, or until the green beans are tender when pierced with a fork and the fish is browned and cooked through. Remove from the oven. Evenly top the roasted green beans with the juice from half of the lemon.

Meanwhile, in a bowl, combine the garlic, sour cream, buttermilk, hot sauce, mayonnaise, all purpose spice blend, and the juice from the other half of the lemon and stir to combine. Season with salt and pepper.

Serve the roasted salmon with the roasted potatoes and finished green beans. Drizzle with the sauce. Sprinkle it with the green onions. Makes 4 servings. Refrigerate leftovers within 2 hours.