Baked salmon with tomato-cream sauce

Ingredients:

• 680 g salmon back fillet
• 1.5 cups frozen lima beans
• 1.5 cups frozen peas
• Coarse salt and freshly ground pepper
• 2 tbsp (30 g) unsalted butter
• 1 tbsp chopped parsley
• 1 shallot, finely chopped
• 2 tablespoons white wine vinegar
• 2 tbsp tomato paste
• 1/4 cup heavy cream
• 1 tbsp chopped tarragon, parsley, or dill

Preparation:

1. Preheat the oven. In a medium saucepan over medium heat, combine the lima beans and 1 cup water. Bring to a boil, cover, and cook for 7 minutes, or until almost tender. Add the peas, 1/4 teaspoon salt, and pepper to taste. Cover again and cook for another 5 minutes, or until tender. Drain. Add 1 tablespoon (15 g) butter and the parsley, and stir.
2. Meanwhile, place the salmon skin-side down on a foil-lined baking sheet, season lightly with salt and pepper. Bake for 6-8 minutes until golden brown.
3. In a separate skillet, melt the remaining 1 tablespoon (15 g) butter over high heat, add the shallots, and cook for 2 minutes until translucent. Add the vinegar and simmer for 2 minutes, or until the liquid has reduced by half.
   
   Add the tomato paste, then the heavy cream and 3/4 cup water and simmer for about 2 minutes, until the mixture thickens. Stir in the herbs. Brush the salmon with the sauce and serve with the bean mixture.