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Salmon with Creamy Spinach & Beans

This is a modified Waitrose recipe, below is their recipe without my tweaks. This serves 2 and the prepare 5 minutes with an estimated cook time of 25 minutes • 2 tbsp olive oil • 1 onion, finely chopped • 1 clove garlic, finely chopped • 1 tbsp nonpareille capers, drained • 260g bag Waitrose Essential Spinach, washed • 400g can cannellini beans, drained, 4 tbsp liquid reserved • % unwaxed lemon, zested and cut into wedges • 3 tbsp creme fraiche • 2 salmon fillets, skin removed 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. stirrjng until it has wilted before adding more. Stir in the beans. reserved bean liquid, lemon zest and creme fraiche. 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 flakes 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.