Sprinkle the salmon with salt and pepper. Heat the olive oil in large, heavy skillet over medium-high heat. Add the salmon, flesh-side down, to the skillet. Sear
until golden brown and crisp
, about 3 minutes. Turn the salmon over and sear until the salmon is just cooked through, about 3 minutes. Remove the salmon from the skillet and keep warm.
In a large saute pan, heat the butter over high heat. Add the shallots
and cook until translucent, about 2 minutes. Add the mushrooms and cook until golden brown, another 5 minutes. Add the beans and saute another 2 minutes. Finish with the chopped parsley. Season with salt and pepper.
Divide the cooked mushrooms among 6 plates. Next, place a piece of salmon on top and cover the salmon with a large spoonful of the Pink Shrimp Hollandaise.