1 pound fava beans, in their shells
4 tablespoons olive oil, divided
2 tablespoons mint, roughly chopped
2 6oz fillets of salmon, skin on
salt and pepper
Shell the fava beans and set aside. Fill a medium saucepan halfway with salted water and bring to a boil. Reduce the heat to medium low and continue to cook for 3 minutes. Strain the beans into a medium size bowl, remove the outer layer of each bean, and add 2 tablespoons of olive oil. Using a fork or potato masher, smash the beans until smooth but still chunky. Mix in the mint and finish with salt and pepper to taste.
Heat a nonstick pan or skillet over medium high heat. Pat the salmon filets dry. Using the remainder of the olive oil, drizzle over the skin side of the fish. Place skin side of the salmon into the pan and cook 3/4 of the way through. Flip the fish and allow to cook for a minute longer then remove it from the pan.
On serving dishes, place a spoonful of fava bean mash on each plate and top with the salmon filet. Drizzle with extra olive oil if desired and devour immediately.