Preheat the oven to 180C with a baking tray in the oven.
To make the salsa, combine all the ingredients together in a bowl and place in the refrigerator to cool.
Pat the salmon fillets dry using absorbent paper, then brush each fillet with olive oil and season with black pepper.
Heat a grill pan and place the salmon, skin side down on the pan and cook for 2 -3 minutes. Turn the fish over and cook for another minute then transfer the fish on to the heated baking tray (skin side down) and place in the oven for a further 4 - 5 minutes.
While the salmon is cooking, heat the beans in a pan with the water, capers, garlic and fresh mint until the beans are soft and completely heated through. Season with black pepper and serve with the salmon and salsa and some steamed green vegetables.