Pan-Seared Paprika Salmon With Spicy Green Beans

4 (6- to 8-ounce) skin-on

salmon filets, 1 inch thick

1 ¼ teaspoons smoked paprika, divided use

1 teaspoon coarse salt, plus

more to taste, divided use

½ teaspoon black pepper, plus more to taste, divided use 4 teaspoons extra-virgin olive

oil, divided use

1 pound trimmed green beans 6 cloves garlic, smashed and

peeled

½ cup hot banana pepper rings

(from jar)

Pat salmon dry with paper towels. Sprinkle with 1 teaspoon paprika, ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon olive oil in 12-inch nonstick skillet on medium-high until just smoking. Place salmon skin side up in skillet; cook until well browned and center is still translucent when checked with a tip of paring knife (internal temperature of 125 degrees for medium-rare), 4 to 6 minutes per side. Transfer to serving dish and sprinkle with remaining ¼ teaspoon paprika. Wipe out skillet with paper towels. Heat the remaining oil in the now-empty skillet on medium-high until just smoking. Add green beans, garlic, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring often until green beans and garlic turn spotty brown, about 6 minutes. Add 2 tablespoons water; cover and reduce heat to medium, cooking until green beans are softened, about 1 minute. Off heat, stir in banana pepper rings; season with salt and pepper to taste. Serve. (Adapted from “Five-Ingredient Dinners,” America’s Test Kitchen.)

Makes 4 servings.

Nutrition information: Each serving contains approximately 311 calories, 38 g protein, 13 g fat, 11 g carbohydrate, 80 mg cholesterol, 774 mg sodium and 4 g fiber.

Carbohydrate choices: 1