Lightly season the salmon with a drizzle of olive oil, salt, pepper.
Finely chop the almonds.
Mix the chopped almonds with the sesame seeds and season the mix with some olive oil and salt.
Take the fillet and top it with the crust of almonds and sesame seeds (or finely chop and mix the ingredients for the alternative breading).
Put a sheet of baking paper in a tray, drizzle with olive oil and add a couple of crushed cloves of garlic that will give a nice aroma to the fish.
Bake at 180°C till cooked (around ten minutes, depending on the size of the fillet).
Blend the cannellini beans with olive oil, balsamic vinegar, salt and a bit of mustard.
On a plate create a pool of cannellini beans cream and top it a the baked salmon.