Pan Seared Salmon with Couscous and Green Beans

1. Bring a small pot of water to boil and cook Israeli couscous according to package directions. Then drain.
2. In a pot over medium heat, add 2 Tbsp butter and 2 thinly sliced green onions and 2 cloves of minced garlic. Cook for one minute.
3. Add your cooked couscous, the juice from 1/2 of the lemon (or as preferred), and salt to taste. Stir until combined and set aside.
4. Bring a separate pot of water to a boil and blanch your prepared green beans for 3 minutes.
5. Then plunge the green beans into an ice bath. Drain and dry off with a paper towel.
6. Pour out the water from your pot and add 1 Tbsp olive oil and your dried green beans. Cook until soft.
7. Then add 2 cloves of minced garlic, the remaining lemon juice (if any, or additional 1/2 lemon juiced if separated), and salt to taste. Set aside.
8. In a frying pan over medium-high heat, add oil (for searing).
9. Season the skin side of the salmon with salt and the other side with salt and garlic powder.
10. Once the pan is hot, place salmon in the pan, skin side down, and press down for 30 seconds.
11. Next, cook for 4 minutes.
12. Flip the salmon and add the remaining 2 Tbsp butter, 1 sprig fresh rosemary, and 2 cloves of garlic. Baste the salmon with the melting butter until the internal temperature reaches 135°F.
13. On a plate, artfully arrange the couscous, green beans, and salmon.
14. Garnish with lemon slices and enjoy!