Set a large, oven-proof frying pan over a gentle heat, add 2 tbsps. olive oil together with the shallots and sauté, stirring occasionally, for5 minutes until the shallots are soft and translucent. Season with a touch of salt, then increase the heat to high, add the frozen spinach and cook for around 10 minutes until the spinach has defrosted and most of the liquid from it has evaporated. Reduce the heat to medium, then stir in the cavolo nero, sea salt, Herbamare, white pepper and garlic granules and cook for a further 5 minutes.
Stir in the coconut milk, drained cannellini beans and grated pecorino cheese, then bring it to a gentle boil for 5 minutes. Check for seasoning, then reduce the heat to a simmer, and continue to cook for 10 minutes.
For the salmon: thoroughly dry the salmon fillets with paper towel, then season the flesh side with sea salt and cracked black pepper.
Heat the remaining olive oil in a large non-stick frying pan or skillet over a high heat then, when hot, gently place the salmon into the pan, skin-side down, and cook until the skin is crispy and pulls easily away from the pan – this will take around 5 to 6 minutes.
Gently turn the salmon over and continue to cook, skin side up, until the flesh has turned golden and crispy, and it’s cooked to your preference – if you like it medium-rare then this will be 2-3minutes, or slightly longer if you prefer it more well-cooked.
Transfer the salmon to a warm plate, remove the skin, then gently lay the fillets into the pan with the sauce and serve with your choice of pasta or rice (cauliflower or coconut work well).
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