Crispy Salmon w/ Zucchini & Butter Beans by Gabriel Poltorak

Ingredients

• 2 salmon fillets
• 1 zucchini
• 1 can (15 oz)
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 lemon
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) pepper

Instructions

1. Rinse and drain the butter beans.
2. Thinly slice the zucchini and mince the garlic.
3. Chop the basil.
4. Heat 1 tbsp olive oil in a pan over medium heat.
5. Add garlic and cook until fragrant, about 30 seconds.
6. Add the sliced zucchini and cook until tender-crisp, about 5 minutes.
7. Stir in the drained butter beans, chopped basil, 1 tbsp butter, and half the lemon juice.
8. Season the bean mixture with salt and pepper to taste.
9. In a separate pan, heat the remaining 1 tbsp olive oil over medium-high heat until shimmering.
10. Pat the salmon fillets dry and season generously with salt and pepper.
11. Place salmon skin-side down in the hot pan and cook for 4-5 minutes until the skin is crispy.
12. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your liking.