Cook quinoa: Peel and finely chop 1 teaspoon garlic. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic, then cook until fragrant, about 1 minute. Add quinoa, ¾ cup water, and ½ teaspoon salt. Bring to a boil, then cover and cook over low until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cover to keep warm.

Prep ingredients: Meanwhile, finely grate ¼ teaspoon lemon zest into a small bowl. Pick 2 tablespoons dill fronds; finely chop 1 tablespoon and leave remaining dill fronds whole for step 6 (save rest for own use). Add chopped dill and ¼ teaspoon each salt and pepper to lemon zest. Trim stem ends from green beans.

Season lemon dressing: Squeeze 1 tablespoon lemon juice into a second small bowl. Whisk in 2 tablespoons oil and season to taste with salt and pepper.

Cook green beans: Heat 2 teaspoons oil in a medium nonstick skillet over high until shimmering. Add green beans, and cook until tender and browned in spots, about 4 minutes. Transfer to a bowl; season to taste with salt and pepper. Cover to keep warm. Return skillet to stove.

Prep salmon: Pat salmon flesh and skin very dry. Season skin side with ¼ teaspoon salt. Season flesh side only with lemon-dill rub. Heat 1 tablespoon oil in same skillet over medium-high until shimmering. Reduce heat to medium; add salmon fillets, skin side-down. Using the back of a spatula, press each fillet firmly in place for 10 seconds.

Finish salmon & serve: Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, about 4 minutes. Flip salmon, and cook until it is just medium, 30 seconds–1 minute. Transfer salmon to plates and serve with quinoa and green beans. Spoon lemon dressing over top. Garnish with remaining dill fronds. Enjoy!