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Prep all of the veg, drain the beans, grate the cheese and make up the chicken stock
Heat a drizzle of oil in a large non-stick pan. Pat the salmon dry with kitchen roll. Mix the paprika and oil together and brush it all over the salmon
Add the salmon to the pan, skin side down and fry for around 3 minutes on a medium heat or until the paler pink cooked line reaches halfway up the salmon
Turn the salmon over and fry for another 2-3 minutes or until cooked through. Carefully peel off the skin and set aside
Add the onion to the pan and fry for 5 minutes until soft. Stir in the garlic for the last minute of frying
Add the butter beans, spinach, tomatoes, cream and stock. Season with salt and pepper and give it a good stir
Bring to the boil and simmer on a medium heat for 5 minutes until it starts to thicken. Stir in the parmesan and herbs until the parmesan has melted
Carefully add the salmon to the sauce. Simmer for another 2-3 minutes just to warm the salmon through
Serve with new potatoes or mash and vegetables