Tuscan Style White Beans with Salmon

Peel and finely dice the shallot and garlic. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 2 to 3 minutes, until softened and translucent.

Crumble the bouillon cube into the pan and cook for 30 seconds, stirring constantly. Pour in the diced tomatoes and water, then add the beans. Bring to a gentle simmer and cook for 10 to 15 minutes, or until the sauce has thickened slightly.

Meanwhile, preheat the air fryer to 365°F (185°C). Pat the salmon fillets dry with paper towels and cut them into 1½-inch (4 cm) cubes. Place the salmon in a bowl and toss with the 1 teaspoon of olive oil, paprika, chili powder, and a little salt and black pepper. Arrange the salmon in the air fryer basket, skin-side down, and cook for 5 minutes, or until just cooked through.

Alternatively, cook the salmon in a lightly oiled skillet over medium-high heat for about 5 minutes, or until just cooked through.

Stir the juice of half a lemon, the Parmesan cheese, and the basil leaves into the bean mixture. Season to taste with salt and black pepper. Divide the beans between two plates, top with the salmon, and serve with fresh bread, if desired.