To prepare the beans, heat the olive oil in a heavy-based pan over medium heat and fry the garlic with a pinch of sea salt for about 1 minute. Add the white beans,tomatoes and their reserved juice,and season to taste. Simmer gently for about 15 minutes and fold through the herbs. Check the seasoning.
To make the yoghurt, simply add all ingredients to a bowl and mix. Season to taste.
Scrape the skin of the salmon with the back of a knife moving backwards and forwards to remove most of the moisture,then season with sea salt and drizzle with oil.
Heat a frying pan until smoking,add the salmon,skin side down,and cook for 3 minutes or until the skin is crisp and the fish is cooked about 1/3 of the way through. Turn the fish and cook for a further 1-2 minutes. Remove from the pan and rest for 1 minute in a warm place.
Divide the braised white beans among 4 large plates and place the salmon on top,skin side up. Add a dollop of the garlic yoghurt,a squeeze of lemon juice,a sprinkle of sea salt and a grind of pepper to each.
HOT TIPS
• The yoghurt is also nice with herbs such as coriander,parsley,dill and mint through it,either singularly or all together.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Dominic Smith