Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2 to 3 minutes until cooked through, then remove from the pan and let rest.
In a small saucepan, combine the rinsed white beans with a splash of water and heat over medium until warmed through.
Use a fork or potato masher to crush the beans into a velvety puree, seasoning with salt and a touch of lemon juice.
In the same skillet used for the salmon, add the remaining oil and sauté the minced garlic for 30 seconds until fragrant.
Add the spinach to the skillet and toss until just wilted, then remove from heat.
Spoon the white bean mash onto a plate, top with the sautéed spinach, and place the seared salmon on top.
Finish the dish with a final squeeze of fresh lemon juice for a bright, clean flavor.