Pan-Fried Salmon with Creamy Green Beans.

  • 2 cloves
    garlic
  • 0.68 kg
    green beans
  • 1
    lemon
  • ½ cup
    plain Greek yogurt
  • 0.68 kg
    salmon fillet
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    0.68 kg 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.
    0.68 kg 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!