Boil the French beans for 4-5 minutes until tender. Drain, refresh fully with cold water and dry. Meanwhile slice the fennel paper-thin. Rub a little olive oil all over the salmon and season generously. Heat a medium-sized frying pan and cook the salmon for 6-8 minutes, depending on chunkiness. Turn halfway through cooking (we think its best slightly pink in the middle). On a different pan fry the crumbs in little oil for 2 minutes. Stir until golden. Tip into a small bowl and then stir in the Saclà Classic Pesto. Split the beans and fennel between two salad plates, drizzle with a little olive oil and balsamic vinegar and grind over some salt and pepper. Lay the warm salmon on top, spoon over the pesto crumbs, scatter over the lemon zest if you fancy it, and serve.