Wash spinach and select the leaves leaving the stalks. Pat dry and Set aside.

Peel and chop the shallots finely, set aside. Chop the parsley, set aside

Trim and remove skin from the salmon pieces and any pin bones with fish tweezers. Dust in flour.
Season both sides with salt and pepper. Add one tbsp of butter in a moderate hot frying pan and place (where the skin was) side down first. When slightly brown, flip over and brown other side. Once done (fish does not need to be fully cooked), set aside in a warm spot. Keep the frying pan with its cooking juices.

To the frying pan, add the finely chopped shallots, minced garlic, capers, mix well. Add the white wine (watch the flames! If pan is very hot, best to turn off fire first for safety). Add the fish stock, half a lemon squeeze and reduce liquid by half on high heat. Return the fish and their juices to the same pan. Place 4 slices of lemon in the sauce, add the chopped parsley.

For the veges, in another frying pan, add 2 tbsp of butter, rinse, drain and add the butter beans. Cook for 1 minute then add the spinach leaves. Add salt and pepper and cook for 20 seconds as you mix. Place on hot serving plates, add the fish pieces on top. Add the remaining butter to the fish sauce and shake the pan to mix the butter in liquid as it melts, this will emulsify the sauce. Place lemon slices over fish and cover with the sauce.