Prep the salmon: Pat the fillets dry with paper towels. This helps the seasoning stick and promotes a better sear. Season both sides with Cajun seasoning, garlic powder, smoked paprika, and a light pinch of salt and pepper. Drizzle with 1 teaspoon of oil and rub it in to coat evenly.

Heat the pan: Place a large skillet over medium-high heat and add 1 tablespoon of oil. Let it get hot until it shimmers. You want the pan hot enough to sear without smoking aggressively.

Sear the green beans: Add the green beans to the hot skillet. Season with a pinch of salt and pepper. Cook for 4–5 minutes, stirring occasionally, until they develop light charred spots and start to turn tender but still crisp.

Make space for the salmon: Push the green beans to the edges of the pan. If the pan looks dry, add another teaspoon of oil.

Cook the salmon, skin-side down: Place fillets skin-side down in the center. Press lightly with a spatula for 10 seconds to keep them flat. Cook for 4–6 minutes, depending on thickness, until the skin is crisp and the sides look mostly opaque.

Flip and finish: Flip the salmon carefully and cook 1–3 more minutes, until the internal temperature reaches about 125–130°F for medium. If using butter, add it now and spoon the melted butter over the salmon for extra richness.

Toss with lemon: Squeeze lemon over the green beans and salmon. Taste and adjust seasoning. Sprinkle with chopped parsley or chives if using.

Serve: Plate the salmon with a generous portion of green beans. Add extra lemon wedges on the side. Enjoy immediately while the skin is still crisp.