Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
Trim and discard the ends of the green beans, then halve the green beans and transfer to a medium bowl.
Juice the lemon into a large salad bowl.
Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lemon juice.
2 cloves garlic
Once the water in the saucepan is boiling, add the green beans. Cook until bright green and tender-crisp, 3 to 4 minutes. Once done, drain in a colander and rinse under cold water to stop the cooking process. Set aside to drain further.
To the lemon juice and garlic, add yogurt, olive oil, salt, and pepper; whisk together.
½ cup plain Greek yogurt
2 tsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
Preheat a skillet over medium-high heat.
While the skillet heats up, pat the salmon dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
1 ½ lb salmon fillet
1 tsp salt
½ tsp black pepper
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
Carefully place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer the salmon to a plate.
Add the green beans to the salad bowl and toss to thoroughly coat in the dressing.
To serve, divide the green beans and salmon between plates. Enjoy!