1 Combine 2 tablespoons of lemon juice and 1 tablespoon of parsley in a shallow dish. Add salmon fillets and turn to coat. Set aside for about 5 minutes.
2 Meanwhile, make the white bean mash: Put olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the cannellini beans and stock. Simmer for 2–3 minutes, or until liquid is reduced by half. Roughly mash, keeping some of the texture. Stir through 1 tablespoon of the remaining lemon juice and the feta, and season with cracked black pepper. Keep warm.
3 Heat a barbecue hotplate or chargrill pan over medium-high heat. Spray salmon fillets and asparagus with olive oil. Heat salmon for 2–3 minutes each side, or until cooked to your liking. Cook the asparagus for 1–2 minutes each side, or until bright green and just tender.
4 Combine the capsicum and remaining parsley and lemon juice. Divide white bean mash among four serving plates. Top with salmon, asparagus and capsicum salsa, and serve.