Directions

1. Season salmon fillets with salt and pepper, set aside.
2. In a large pan, melt butter over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add shallots and cook until translucent, about five minutes.
3. Add salmon filets, skin side down into butter and shallots. Add rosemary sprigs along with wine or stock, and water, adjusting amounts if necessary until salmon is 2/3 covered with liquid.
4. Bring to a boil and reduce heat to a low simmer and cover tightly for five minutes. Remove cover and add white beans and kale, stirring gently to combine.
5. Cover and simmer an additional five minutes, or until salmon fillets are opaque throughout and kale is fully wilted.
6. Remove salmon and rosemary, and increase heat to medium. Reduce sauce by 1/3, about 10 minutes.
7. Serve salmon fillets atop kale and bean mixture with a drizzle of poaching liquid and fresh lemon.