Recipe Instructions:
Ingredients
2 Tbsp. plus 2 tsp. olive oil, divided
1 1/4 lb. skinless salmon fillet, cut into 4 portions
1 lb. green beans, trimmed
Kosher salt and pepper
4 cloves garlic, smashed and thinly sliced
1 small red chile, thinly sliced
2 tbsp. capers, drained, patted dry
Lemon wedges, for serving
Directions
Step 1
Heat 2 teaspoons oil in a large skillet on medium-high. Season salmon with ½ teaspoon each salt and pepper, add to skillet, flesh side down, reduce heat to medium, and cook until golden brown and just opaque throughout, 5 to 6 minutes per side.
Step 2
Heat remaining 2 tablespoons oil in a large cast-iron skillet on medium-high. Add green beans and cook until browned, 2½ minutes. Turn with tongs and cook until browned and just barely tender, about 3 minutes more.
Step 3
Remove from heat and toss with ¼ teaspoon salt, then garlic, chile, and capers. Return to medium heat and cook, tossing until garlic is golden brown, 1 to 2 minutes. Serve with salmon and lemon wedges if desired.
