Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the shallots and cook for 5-6 minutes, stirring occasionally until soft and translucent. Stir in the garlic and cook for a minute more until fragrant.

Add the tomato paste, tomatoes, paprika and chilli flakes and cook, stirring often, for 2 minutes until it deepens in colour. Let it bubble away over a medium-low heat so that the tomatoes begin to break down slightly and turn jammy.

Meanwhile, get the salmon to cook. Season with salmon with a pinch of salt and pepper. Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Sear salmon fillets skin-side down for 3-4 minutes until crispy. Flip and cook for another 2–3 minutes until just cooked through and flake easily with a fork (or to your preferred doneness). Set aside to rest.

Add the beans with their bean stock to the tomatoes, swill the jar ¼ with water, give it a shake and pour that in too - this acts as a stock! Let it bubble away gently for 2-3 minutes, just so the beans are warmed through.

Reduce the heat to low. Stir through the cream/creme fraiche and parmesan and simmer for 2 more minutes. Season with a good crack of black pepper.

Plate the creamy beans, top with salmon fillets, and finish with fresh basil, a squeeze of lemon juice and extra parmesan, if you like.