Halve and peel onion. Slice one half into thin strips. (Remaining half is yours to use as you please!)

Trim ends off green beans.

Coarsely chop pecans.

Combine 1/3 cup water and cornstarch in a mixing bowl. Set aside.

Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan. Stir often until browned, 8-10 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as necessary.

While onion cooks, make pecan butter.

In a mixing bowl, combine softened butter and pecans. Set aside.

Add green beans, half the Italian seasoning (remaining half is yours to use as you please!), garlic salt, a pinch of salt, and 2 tsp. olive oil to pan with onion. Stir occasionally, 1 minute.

Reduce heat to medium. Add cornstarch-water mixture, ¼ tsp. salt, and a pinch of pepper. Cover, and cook undisturbed until tender and liquid coats green beans, 6-8 minutes.

If green beans need more time, add 1 Tbsp. water and keep cooking, 1-3 minutes.

Remove from burner.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with pecan butter. Bon appétit!