Ingredients
 
  1.5 lbs salmon fillet, cut into 1" cubes
  3 tbsp soy sauce, divided 
  11 oz green beans, trimmed & cut into 1" pieces
  2 cups mushrooms, sliced
  1 tbsp garlic, crushed & divided
  1 tbsp ginger, minced & divided
  2 tsp sesame oil, divided
  1/2 lemon, juice of
  1/4 cup green onion, chopped
  1/2 tbsp sesame seeds

Directions

1. In a medium mixing bowl, combine salmon with 2 tbsp soy sauce and let marinate while you are getting other ingredients ready.
2. Preheat large deep skillet or a non-stick wok on low - medium heat and add 1 tsp sesame oil. Add salmon, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 8 - 10 minutes or until fish is cooked through, stirring occasionally. Transfer to a medium bowl and set aside.
3. Increase heat to medium - high and add remaining sesame oil to the skillet. Add green beans, mushrooms, 1 tbsp soy sauce, 1/2 tbsp garlic, 1/2 tbsp ginger and cook for 5 minutes, stirring occasionally. I like vegetables to be crispy, so cook a bit longer if you like them softer. Return salmon to the skillet, squeeze lemon over, top with green onions and sesame seeds. Stir gently, remove from heat and serve hot.