Cook the pasta in boiling water for about 8 minutes, or according to package instructions, just until al dente. Add the green beans to the water during the last 3 to 4 minutes of cooking time.

Drain pasta and beans, reserving 2 tablespoons of the cooking liquid, then return pasta, beans and reserved liquid to the pan. Add the lemon zest, juice, thyme leaves, garlic salt and 1/4 cup of olive oil.

While pasta cooks, rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with remaining oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes. Shake pan occasionally to keep fish from sticking.

Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.

Break salmon into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes.

Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.