Heat the oven to 400°F. Line a rimmed baking sheet with foil,then coat it lightly with cooking spray.
In a small bowl, mix together the paprika, garlic powder, salt,pepper, and lemon zest.
Add 1 tablespoon of the olive oil, thenmix well.
Set the salmon on the prepared pan. Gently rub the oil-seasoningmixture over the salmon. Set aside.
In a medium bowl, toss the green beans with the remaining1 tablespoon of olive oil, the garlic, and salt. Arrange the greenbeans around the salmon.
Roast for 25 minutes or until the fish flakes easily when testedwith a fork.
Sprinkle the green beans with the almonds.
Drizzlethe lemon juice over the salmon.
One Dinner, Two Lunches
DECONSTRUCTED SUSHIA fresh way to getyour greens: "pickled"cucumber salad. Use aveggie peeler to shave acuke into ribbons, thentoss with seasoned ricevinegar and sesameseeds.Soy sauceand rice vinegarcomplete thesushi flavorvibe.No rolling, no fuss.Pack leftover salmonon top of leftover (or abag of heat-and-eat) rice,then crumble a sheetof nori (seaweed sushiwrap) over it. Eat itcold or hot.MONSTER SALADThis is one of the easiest lunches to pack. Think big. Think kitchen sink: Pile on greens, whatever leftover or raw vegetables you have, then top with leftover salmon and something crunchy, like nuts.Salmon doesn't need fancy dressings. Try a splash of sesame oil and vinegar.No leftover salmon? Smoked salmon is great in salads.
