To 205 °C

Remove any bones from the salmon fillets. In a small bowl mix together avocado oil, grated or pressed garlic, lemon juice, paprika, kosher salt, and black pepper until well combined. Drizzle salmon with avocado oil mixture and use your hands or a silicone spatula to evenly coat, making sure some of the fresh garlic is on top of each filet. Place in a baking dish or on a rimmed sheet pan skin side down, evenly spaced apart.

Transfer to the oven and bake for 12-15 minutes, or until cooked to your liking. See the section in the blog post for tons of tips on how to tell when your salmon is done cooking.

Bring a large pot of salted water to a boil.

Add green beans and cook for 1-2 minutes, removing quickly with tongs or a slotted spoon to an ice bath to stop the cooking. If you’re using regular greens beans, which are a little thicker than haricot vert, you will want to increase the cooking time to 2 ½ – 3 minutes.

After beans have cooled, drain and pat completely dry.

Heat a large skillet (cast iron works best) to medium high heat until smoking hot and add 1 tsp of high heat cooking oil of choice.

Add green beans and let them sit for at least 30 seconds before tossing them. Keep up this pattern. Sit for 30 seconds and then toss, to encourage charring. For a total of about 3-4 minutes.

When beans are almost ready to come out of the pan add chopped garlic and toss a few times until garlic is aromatic and crispy. Remove from heat, season with salt add the teaspoon of ghee or butter if desired, and serve!

Top salmon with fresh herbs and serve with lemon wedges and green beens