Drain and rinse the butter beans. Finely dice the red onion. Mince or grate the garlic. Dice the zucchini into 1/2-inch cubes. Halve the lemon.

Heat 2 teaspoons olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for about 5 minutes, until softened. Add the snap peas and zucchini and cook until snap peas are crisp-tender and zucchini has softened, about 3-4 minutes. Set aside.

In the same pan, add another 2 teaspoons olive oil. Season both sides of the salmon with salt and pepper and add to the pan skin side-down first. Sear for about 2-3 minutes per side until slightly opaque in the center. Add 1 tablespoon of butter to the pan and the juice of half the lemon. Spoon butter-lemon sauce over salmon. Set aside and cover with foil.

In the same pan, add garlic and cook over medium heat for 30 seconds before adding the mustard and coriander. Cook for 30 seconds, then add the butter beans, onion, zucchini, and snap peas to the pan. Cook, tossing, for 1-2 minutes. Season with salt and pepper.

Add stop concentrate and 1/4 cup water. Simmer for about 3 minutes, until broth has slightly thickened.

Serve the salmon atop the butter bean and zucchini salad with a squeeze of lemon.