Preheat the oven to 350°F. Coat the bottom of a 9x13 glass baking dish with non-stick spray, and set aside.
Combine the 1 ½ tsp salt, paprika, cardamom, coriander, and black pepper in a small bowl. Set aside.
Prepare a steamer for the green beans. Begin heating the water.
Snap the ends off of the green beans. Place the green beans in the steamer.
In a medium mixing bowl, whisk together the oil and maple syrup. Slowly add the spice mix while whisking.
Place one piece of salmon in the mixing bowl and spoon the mixture over the salmon until it is coated on all sides. Transfer the salmon to the prepared baking dish. Repeat for any remaining pieces of salmon.
Bake for 5-7 minutes, then flip. Bake for an additional 5-7 minutes until the salmon flakes easily with a fork.
The green beans should be tender after 10-15 minutes. Remove from the steamer and sprinkle with salt.
If you don’t have a steamer, bring water to a boil, then add the green beans, cover with a lid, and reduce the heat to medium.
Cook with wild caught salmon when possible.
Fish tastes best when it is freshly cooked. Leftover salmon can be used in other dishes or as protein for a salad.
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