Start by cooking the green beans. Add 1 tablespoon olive oil, green beans, and a pinch of salt and pepper to a pan over high heat and cook, stirring frequently, until beans are bright green and beginning to char, 3-5 minutes. Reduce heat to medium-low and cook for another 5 minutes. Remove from heat and add in 1/2 teaspoon of fresh chopped ginger.

Rinse salmon fillets, pat dry with a paper towel, and season both sides with a pinch of salt. Sear the salmon by cooking it in a nonstick pan with 1/2 tablespoon olive oil over high heat for 3-4 minutes, until a nice brown crust has formed, then flip it, add remaining ginger and half of the teriyaki sauce to the pan, turn heat down to medium and cook for another 5 minutes, until the salmon is cooked through.

To serve divide the green beans between two plates, top each plate with a salmon filet and spoon remaining teriyaki sauce on top of the salmon and serve.