Peel the shallot and garlic and dice both finely. Heat olive oil in a pan and sauté the diced shallot and garlic over medium heat until translucent.

Once the shallots are translucent, crumble the stock cube over the pan and sauté briefly. Deglaze the pan with diced tomatoes and water. Add the beans and simmer over medium-high heat for about 10 (or up to 15 minutes) until the sauce has thickened slightly.

Meanwhile, preheat the air fryer to 185°C (365°F). Rinse the salmon fillets under cold water, pat dry gently with paper towels, and cut into approximately 3 to 4 cm (1 to 1.5 inch) cubes. Place the salmon pieces in a bowl and marinate with oil, a little salt and pepper, paprika, and chili powder. Then, place the salmon (skin-side down) in the air fryer basket and cook at 185°C (365°F) for 5 minutes until medium-well.

Alternative preparation in the oven: Place salmon cubes on a baking tray lined with aluminum foil (which has been rubbed with a little oil) and bake in a preheated oven at 200°C for 8 to 10 minutes.

Alternative preparation on the stovetop: Fry salmon cubes in a pan over medium heat for about 5 minutes, turning frequently.

Before serving, season the bean stir-fry with the juice of half a lemon, salt, and pepper. Stir in the Parmesan and basil. Divide the bean stir-fry between two plates, top with salmon cubes, and serve with some fresh bread, if desired.