Frozen Garlic Butter Salmon with Green Beans

Steps

1. 1

   Put the frozen salmon in the Ninja Double Stack basket, skin-side down if it has skin.

2. 2

   Cook at 180 C for 7-8 minutes to defrost the outside.

3. 3

   Open the drawer, carefully drain away released water, and pat the salmon dry with kitchen paper.

4. 4

   Brush with olive oil. Season with salt, black pepper, crushed garlic, and lemon juice.

5. 5

   Cook again at 180 C for 8-12 minutes, depending on thickness. Add melted garlic butter after the first cooking stage so it does not burn.

6. 6

   Drain and rinse the canned green beans, drain again, and pat reasonably dry. Season with a little oil, salt, and pepper, then cook in the second drawer at 180 C for 6-8 minutes, shaking once.

7. 7

   For a crispier top, cook the salmon at 200 C for a final 2-3 minutes.

8. 8

   Check the thickest part with a food thermometer. It must reach approximately 63 C and should be opaque and flake easily. Finish with lemon juice and serve with the beans.