Pour olive oil into a skillet over medium heat and add rosemary and garlic. Just as garlic starts to sizzle, let cook, stirring, for 30 seconds, then remove from heat and let sit in pan for at least 30 minutes.
Heat oven to 400°F. Line a large rimmed sheet pan with parchment paper and lay salmon on top. Season with salt and pepper and slather with 3 Tbsp LEMON HONEY HERB SAUCE. Roast for 15-20 minutes, or until salmon is tender and flakes easily. In a large bowl, combine pasta, beans and fresh herbs.
Remove garlic and rosemary from oil and pull rosemary leaves from stems. Finely mince rosemary leaves and garlic. Add to the bowl of pasta, along with oil in the pan, lemon juice, scallions, tomatoes and 2 Tbsp LEMON HONEY HERB SAUCE. Tear goat cheese into bowl, season generously with salt and pepper and stir well until it is all incorporated. If making ahead, cover and refrigerate then bring to room temperature to serve.
Plate salad on a large platter and top with salmon.