Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale

In a small pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the drained and rinsed white beans and vegetable or chicken broth. Stir to combine and bring to a gentle simmer.
Transfer the beans to a blender and puree until smooth.
Then, return pureed beans back to the pot and add the parmesan cheese and heavy cream (and additional chicken stock for your preferred consistency).
Next, season with salt and pepper and keep warm.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the chopped kale to the pan, season with salt, pepper, and red pepper flakes (if using), and sauté until the kale is wilted and tender, about 3-5 minutes (but don't overcook the kale).
Squeeze a little lemon juice over the kale to deglaze the pan and stir the kale, ensuring to get any bits at the bottom of the pan. Then, remove the pan from the heat and set aside.

Pat the salmon fillets dry with paper towels to ensure the skin crisps up.
Heat 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.
Right before putting the salmon in the hot pan, season the skin side of the salmon with salt and pepper. This ensure the salt won't extract too much moisture from the fish prior to searing it.
When the pan is hot, add the salmon fillets, skin-side down. Press gently on the fillets with a spatula to ensure even contact with the pan. Cook for 4-5 minutes without moving the fish to allow the skin to become golden and crispy.
While the skin side is cooking, season the other side that is facing up with the remaining salt and pepper.
Flip the salmon and cook for another 2-3 minutes, or until the salmon reaches 145F or your desired level of doneness (it should flake easily with a fork).
Remove from the skillet and set aside.