A bean recipe for every taste:
Mix the crushed peppercorns with the chopped thyme and fleur de sel. Bread the salmon in the pepper and thyme mixture on all sides. Sear in olive oil and refrigerate.
Whisk olives and olive oil to a fine paste. Strain through a sieve to make a thick oil. Briefly sauté the beans in a small amount of salted water and mix with the pesto while still warm. Then cut the tomatoes into strips and add them.
Cut the salmon into thin slices and layer them alternately with the beans. Finally, pour the olive oil over the plate and the fish.
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