1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 lemons, juiced
1 good bunch scallions, finely sliced
1 small bunch parsley, leaves finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 (6 to 8-ounce) salmon fillets
2 tablespoons vegetable oil
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