Crispy Skin Salmon with Sauteed Green BeansThis @lummiislandwild Salmon makes dinner a breeze. Thank you to Lummi Island Wild for sending me this amazing salmon. The individual portion size made it easy for me to cook up a single serving for myself. I defrosted the salmon and then it air dried overnight in the fridge on a wire rack to get the exterior dry. When it's time to cook, I cut slices in the skin side about halfway through the salmon and salted generously with a smoked flakey salt on both sides and in the cut slits. In a preheated pan with a nice coating of olive oil I went skin side down and let the salmon tell me when it was ready to flip. As the salmon cooks the color changes, so watching the side I could see when it changed color 2/3rds of the way up, and was ready to flip. Once flipped I added some butter to the pan, then a squeeze of fresh lemon juice. Baste with a spoon and just like that it's done!The green beans were equally straightforward. I simply diced bacon, cooked halfways then tossed in the green beans and salt lightly, tossing till the green beans start to wrinkle and the bacon is crispy. To plate I added a little fresh dill, and some extra lemon to the salmon, and some sesame seeds to the green beans.The salmon does all the work so seasoning was kept simple with just the salt! The Lummi Island salmon is so rich in flavor and good fats, it's simply incredible. Seeing the stamp of approval from Monterey Bay aquarium for sustainable fishing tells me they are doing everything right! #lummiislandwild#salmonfordinner#salmonrecipe#seafoodrecipe#seafoodlover#salmonlover#eatclean#pescatarian#eatsustainably#livingsustainbly#mealprep#healthyeating#crispysalmonskin#salmonskin #lemondillsalmon