Salmon with Asparagus Beans and Tomatoes
Rinse, trim and cook asparagus beans in simmering salted water, about 10 minutes. Drain, rinse with cold water and let drain. Blanch tomatoes briefly in boiling water, then peel, quarter, remove seeds and cut into cubes. Season salmon with salt. In a pan, sauté salmon in 2 tablespoons oil on both sides. Deglaze with wine and lemon juice. Cover and simmer over very low heat, about 8 minutes.
In remaining oil, sauté asparagus beans and garlic. Add pine nuts, sun-dried and fresh tomatoes, basil and lemon zest. Season with salt and pepper and arrange beans decoratively on warmed plates. Top with salmon fillets and scatter remaining tomatoes and pine nuts over fish. Serve immediately.