Step 1

To make the garlic bean puree, place the beans, stock, garlic, lemon rind and olive oil in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until beans are very soft. Remove from heat and set aside for 5 minutes to cool slightly. Place the bean mixture in the bowl of a food processor or the jug of a blender and process until smooth. Transfer to a bowl and cover with foil to keep warm.

Step 2

Preheat grill on high. Place the tomatoes on a non-stick baking tray and cook under preheated grill, about 6cm from the heat source, for 10 minutes or until tender.

Step 3

Meanwhile, cook asparagus in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip).

Step 4

Lightly spray a medium non-stick frying pan with canola oil cooking spray and heat over medium-high heat. Add the salmon and cook for 2-3 minutes each side for medium rare, or until cooked to your liking.

Step 5

To serve, place asparagus on plates and top with a dollop of bean puree. Top with salmon and grilled tomatoes and sprinkle with pepper. Serve immediately.