Wasabi Zinger Salmon

Wash and dry all produce (except green beans). Trim and thinly slice scallions, separating whites from greens. Zest lime and cut into wedges.

In a small bowl, combine sour cream, a squeeze of lime juice, and lime zest and wasabi to taste. (Start with a pinch of wasabi and add more from there if desired). Season with salt and pepper. TIP: Give the mixture a taste and adjust with more lime zest, lime juice, or wasabi if you feel like something is missing.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat salmon dry with paper towels and season all over with salt and pepper. Add to pan skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook on other side to desired doneness, 1-2 minutes more. Remove from pan and set aside.

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully remove green beans from bag and transfer to a large bowl; toss with a drizzle of oil, sesame seeds, salt, and pepper.