Preheat oven to 425 F. Line large (13 x 18) aluminized steel baking sheet (0.5 - 1 inch rim) with parchment paper.
Wash potatoes, pat dry & thinly slice into rounds.
Wash & trim green beans. Slice onion length-wise.
Place potatoes on baking sheet (spread evenly). Add green beans and red onions. Drizzle 3 tbsp President's Choice Lemon Garlic Vinaigrette and 3 tbsp olive oil over vegetables. Toss to coat. (add extra vinaigrette/olive oil if needed)
Spread vegetables evenly over pan, making space for each of the salmon fillets. Nestle salmon fillets into the vegetables and drizzle with the remaining portion of lemon garlic vinaigrette and olive oil (3 tbsp each).
Place lemon slices on top of each fillet and lay dill on each. Sprinkle sea salt & pepper over salmon and vegetables (*to taste*)
Place pan in preheated oven and bake for 25 mins on middle rack. After 25 minutes, check salmon for doneness (should flake easily). Remove salmon fillets to a clean plate and cover loosely with foil. Return potatoes and veggies to oven and cook additional 5-10 mins (until edges of potatoes get golden brown or longer if you like them crisper).
Remove pan from oven. Serve salmon, potatoes and green beans. Garnish with extra lemon wedges, sea salt and pepper, as desired.