Instructions
Follow the steps and taste along the way.
Prepare the tomatoes
Preheat the oven to 220 °C. Put the cherry tomatoes in a small roasting dish, drizzle with 15 ml olive oil, and season with 1 g salt. Leave the garlic cloves in their skins, gently crush them with the flat side of a knife, and add them to the tomatoes.
Roast the tomatoes and garlic
Put the dish in the oven and roast for 18 to 20 minutes, until the tomatoes begin to burst and brown in places. Remove the garlic when it is soft; if it is not ready yet, leave it in the oven for a few more minutes.
Make the bean mash
While the tomatoes roast, put the rinsed beans and 80 ml water in a saucepan. Zest the lemon and squeeze out 20 ml juice. Squeeze the soft garlic out of its skin into the beans, then add the mustard, lemon zest, half the lemon juice, 10 ml olive oil, 1 g salt, and half the pepper. Heat for 4 to 5 minutes and mash coarsely, leaving a few pieces of bean whole.
Pan-sear the salmon
Pat the fillets dry with a paper towel. Season with the remaining 1 g salt and the remaining pepper. Heat 5 ml olive oil in a pan over medium-high heat. Place the salmon skin-side down and press it with a spatula for 20 seconds so the skin sears evenly. Cook for 5 to 6 minutes, then turn and cook for another 1 to 2 minutes. The center of the thickest fillet should reach 60 °C.
Finish and serve
Stir the remaining 5 ml olive oil into the bean mash and add the remaining lemon juice to taste; it should taste fresh, not sour. Divide the mash among plates, then add the roasted tomatoes and salmon. Chop the parsley and sprinkle it over the dish. Serve immediately while the mash is warm and the salmon skin is crisp.
