NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Green Beans

1 medium Zucchini, spiralized

2 teaspoons Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 2

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the skillet skin-side down and sear for four minutes until the skin is crisp and golden.

• 4

  Flip the fillet carefully and cook for another three minutes or until the fish is just opaque and flakes easily.

• 5

  Remove the salmon from the pan and set it aside on a plate to rest.

• 6

  Add the remaining teaspoon of olive oil to the same skillet along with the minced garlic and green beans.

• 7

  Sauté the green beans for three to four minutes until they are bright green and crisp-tender.

• 8

  Add the zucchini noodles to the skillet and toss with the green beans for one minute just to warm them through without making them soggy.

• 9

  Transfer the vegetable medley to a plate and top with the seared salmon fillet.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.