Preheat the oven to 400ºF.
Rinse beans and remove any unwanted stems.
In a large baking dish about 11 x 7-inches, add beans, 1/2 of the garlic and 1/2 of the oil. Toss to evenly coat, spread beans evenly across the bottom of the dish, and bake on the middle rack in the oven for about 5-10 minutes.
While the beans are baking, chop the chives. Rinse the salmon with cold water and pat dry with a paper towel.
After about 3-5 minutes remove the beans from the oven and push them to one side of the baking dish with a wooden spoon.
If salmon has skin, place skin side down next to the beans. Place equal portions of butter on top of each salmon fillet. Squeeze lemon juice over the salmon and evenly sprinkle with dill, remaining garlic and chives.
Add tomatoes to the other side of the salmon fillets. Drizzle tomatoes with remaining oil. Use a wooden spoon to stir and evenly coat.
Sprinkle salt and pepper evenly over the entire dish. Place on the middle rack in the oven and bake for 15-20 minutes, until the fish is cooked through and flakes easily with a fork.