For the beans, if using dried, place in container with 2½ times water and refrigerate overnight. Drain the soaking water and place in saucepan covered with fresh cold water. Add the rosemary sprig and cook until very soft, approx. 60-90 minutes depending on bean age. (Or use canned, drained). Once beans are cooked, drain, remove rosemary stem, set aside.

Meanwhile cut the cherry tomatoes in half, the olives in half, juice the lemon and chop the dill.

In the same saucepan, add 2 tbsp olive oil, chopped shallot, minced garlic and sweat until very soft. Add the cream, and season with salt and pepper. Place 1½ cups of the cooked beans in a blender along with the hot cream mixture. Blitz until smooth, or to your liking. Set aside.

Cut 4 or 5 incisions in the salmon skin, not too deep, just enough to score lightly. Sprinkle salt in skin side and leave 15-20 minutes.

In a frying pan on medium high heat, add 4 tbsp olive oil. Pat dry the skin side of the salmon using kitchen paper towel. Place skin side down in the hot shimmering oil. Do not touch it until it’s ready to turn over. Cook to your liking, check the cook mark on the side of the fish. Ideally, the fish should be cooked medium rare, with a slightly translucent centre. If it sticks to the pan, use a thin fish-turning spatula to gently scrape along the bottom of the pan in the direction of the fish (lengthwise). Set fish aside in hot place.

In the same pan on medium heat, drain half the fat, (keep for later) and throw in your spinach leaves until wilted.

Place on hot serving plates, the bean mixture, the spinach on top, then the salmon skin side up.

In the same pan on high heat, add the remaining fat from before, throw in the olives, cherry tomatoes, capers, lemon juice and two tablespoon olive oil. Add the chopped dill, mix well and serve around the fish. Garnish with sprigs of dill.