Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet.
Smash garlic and salt into a paste with the side of a chef's knife. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, honey mustard, lemon juice, zest, smoked paprika, red pepper flakes, ¼ cup basil, and ¼ teaspoon pepper. Stir to combine, then spread the mixture on top of the salmon.
Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
Add the green beans, lemon zest, pine nuts, the remaining garlic paste, and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, about 2 to 4 minutes.
Reduce heat to medium. Add quinoa or rice and the 2 Tablespoons of water and cook, stirring, until hot, about 2 to 3 minutes more. Taste and adjust the season with the chicken flavor bouillon, if desired. In a medium bowl, toss together the ½ cup cherry tomatoes, ⅛ cup finely chopped basil, 1 Tablespoon olive oil, and a pinch of kosher salt.
Spoon the tomato mixture over the salmon and sprinkle with parsley on top and serve the Salmon with Green Bean quinoa alongside the green bean quinoa. Enjoy our Salmon with Green Bean quinoa.