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Heat the oil over a medium-high heat in a large, lidded frying pan, saucepan or shallow casserole. Sweat the onion and garlic with a pinch of salt for about 8 minutes, until soft and starting to turn golden. Add the capers and fry for 2 more minutes.
Add the spinach in batches, stirring until it has wilted before adding more. Stir in the beans, reserved bean liquid, lemon zest and crème fraîche.
Nestle the salmon into the pan and season. Lower the heat to a gentle simmer, cover with a lid, and cook for 7 minutes until the fish is cooked through, opaque and fl akes easily with a fork. Let stand off the heat for a minute, then add some lemon juice to taste. Serve in shallow bowls, with the rest of the lemon wedges for squeezing.