Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the salmon fillets and cook for 4 minutes on the first side. Flip and cook for another 3 minutes or until the salmon is cooked to your desired doneness. Remove from skillet and set aside.
In the same skillet, toast the walnuts over medium heat for about 5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove and set aside.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Add the green beans and sauté for about 5 minutes, stirring frequently, until crisp-tender.
Add the chopped olives, lemon juice, and sea salt to the green beans. Stir and cook for 1–2 minutes, until heated through.
Sprinkle the toasted walnuts over the green beans and serve alongside the salmon.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
No Walnuts: Use slivered almonds
Gestational Diabetes Carb Count: 11g
