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Ambassador [Associate]
Ambassador [Associate]
  • 374 calories
  • 35 min
  • 4 servings


  • 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


  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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • spatula
  • stainless steel or cast iron skillet
  • whisk or fork