Garlic Salmon with Butter and Lemon

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  Salmon
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  Butter(60g)
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  Garlic(20g)
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  Lemon Juice, Fresh(15g)
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  Parsley, Fresh(60g)
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  1/2 Teaspoon Freshly Ground Black Pepper (Divided, Plus Additional To Taste)
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  Additional lemon slices (optional)
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  Green Beans(454g)
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  Tomato, Cherry
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/2 teaspoon kosher salt (plus additional to taste)

Instructions

1. 1Mince the fresh garlic and chop the fresh parsley. Cut the green beans into 2-inch pieces and halve the cherry tomatoes. Pat the salmon dry with paper towels.
2. 2In a small bowl, combine the softened salted butter, minced garlic, fresh lemon juice, half the chopped parsley, and black pepper. Mash with a fork into a paste, then spread evenly over the top of each salmon fillet.
3. 3In a large bowl, toss the green beans and cherry tomatoes with olive oil, salt, and black pepper until coated.
4. 4Arrange the salmon fillets skin-side down in a large skillet or on a stovetop griddle. Distribute the seasoned green beans and tomatoes around the salmon.
5. 5Cover the skillet with a lid or foil and cook over medium-high heat for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 135–140°F. The flesh should be opaque and no longer translucent at the thickest point.
6. 6Remove from heat and let rest for 3 minutes covered. Sprinkle the remaining fresh parsley over the salmon and vegetables.
7. 7Divide the salmon, green beans, and tomatoes evenly into 4 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.