Preheat oven to 350 degrees.
To make the topping for the salmon, combine chopped walnuts, chopped green onions, lemon zest, and salt and pepper.
Whisk Dijon mustard and honey together in a small bowl. Using a spoon or a meat brush, spread mustard and honey over the top of the salmon.
Put walnut topping all over the top of the salmon (don't be afraid to liberally pack it on top.)
Bake the salmon (skin on) for 20-25 minutes, until flaky.
While the salmon bakes, steam the frozen peas and green beans until both are cooked but firm (I put them both in a bowl with water and microwave them, but there is definitely a more sophisticated method to do this.)
With all excess water drained out of the bowl, mix mayo, mustard, and vinegar in with the veggies until coated throughout. Top with salt and pepper.
Serve the salmon over the green bean and pea salad. Great with white wine :)