Step 1 Bring a medium saucepan of water to the boil. Immerse green beans in boiling water to blanch for 2 minutes, or until just tender, then refresh under cold running water and drain well.
Step 2 Place green beans in a large salad bowl with cannellini beans, fennel, parsley, roast capsicum, baby capers, lemon zest, lemon juice and olive oil. Season salad with cracked black pepper and toss lightly to combine.
Step 3 Spray a large non-stick frying pan or grill pan with olive oil and set over medium–high heat. Add salmon fillets to pan and grill for 2–3 minutes per side, or until cooked to your liking.
Step 4 Divide salad among serving plates, top with grilled salmon and serve with a lemon wedge.