Pan-Fried Salmon with Creamy Green Beans

[Sincerely-Food-Chef]

Ingredients

• 2 cloves garlic
• 1 ½ lb green beans
• 1 lemon
• ½ cup plain Greek yogurt
• 1 ½ lb salmon fillet
• black pepper
• extra virgin olive oil
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 1 ½ lb green beans
   • 1 lemon
2. Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
3. Trim and discard the ends of the green beans, then halve the green beans and transfer to a medium bowl.
4. Juice the lemon into a large salad bowl.
5. 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
6. 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.
7. 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
8. Preheat a skillet over medium-high heat.
9. 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
10. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
11. 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.
12. Add the green beans to the salad bowl and toss to thoroughly coat in the dressing.
13. To serve, divide the green beans and salmon between plates. Enjoy!