Crisp-skin salmon with green beans and zucchini.

• Sockeye salmon — 6 oz (1 fillet)
• Green beans — 3 oz (handful)
• Zucchini — 3½ oz (½, sliced)
• Garlic-infused olive oil — 1 Tbsp
• Dill
• Lemon
• Sea salt & pepper

1. Pat the salmon dry, season. Sear skin-side down in a little oil over medium 4–5 minutes until crisp, then flip under a minute to 120–130°F (49–54°C).
2. Sauté the green beans and zucchini in the oil 4–5 minutes; season.
3. Plate the greens, top with salmon, finish with dill and lemon.

Sockeye is leaner and brighter-tasting than Atlantic — the 120–130°F finish keeps it just translucent at the spine. Pulling at 130°F gives a 5-degree carry-over to a perfect medium.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Crisp-skin sear per Serious Eats' Food Lab: dry, cook mostly skin-side to 120–130°F (49–54°C), brief flip.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.