Trim green beans, if necessary.

Trim green onions. Mince white portions. Cut green portions into 2" pieces and slice pieces into thin strips lengthwise. Place green onion strips in a mixing bowl and cover with cold water. Set aside to "curl".

Mince garlic.

Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

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

Add salmon to hot pan, skin-side up, and cook undisturbed on one side until browned, 2-4 minutes.

Remove from burner. Salmon will finish cooking in a later step.

Transfer salmon to prepared baking sheet, seared-side up. Wipe pan clean and reserve.

Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

While salmon roasts, continue recipe.

Return pan used to sear salmon to medium-high heat and add 2 tsp. olive oil. Add green beans, a pinch of pepper, and 1/4 tsp. salt to hot pan. Stir often until beans are bright green and beginning to char, 5-7 minutes.

Stir in half the ginger and half the garlic (reserve remaining of both for sauce). Stir occasionally until aromatic and beans are tender, but still crisp, 1-2 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner.

In another mixing bowl, combine remaining ginger, remaining garlic (to taste), sesame oil (to taste), teriyaki glaze, white portions of green onions, and 2 Tbsp. water. Sauce will have a thin consistency. Set aside.

Drain green onion curls.

Plate dish as pictured on front of card, topping salmon with sauce and drained green onion curls. Bon appétit!