Using a colander, drain and rinse the beans.
Chop the carrots, celery and shallot. Chop the garlic and set aside separately from the other vegetables.
Heat a cast iron skillet over medium high heat. Add 2 tablespoons of the oil. Once the oil is shimmering, add the carrots, celery and shallot. Add the thyme and rosemary.
Cook, stirring often until the vegetables are starting to soften and are slightly toasted. Add in garlic and beans. Cook just until garlic is fragrant and beans are heated through. Using a spatula, remove vegetables from the pan to a plate. Cover to keep warm.
Wipe out the cast iron skillet with a paper towel and add the remaining two tablespoon of oil. Heat should be at medium to medium high. Depending on your burner power.
When oil is hot, add the salmon skin side down. Salt and pepper to taste and add a squeeze of lemon if you'd like. Cook for 3 - 4 minutes, or until skin is crispy and salmon appears to be cooked about half way through.
With a metal spatula, turn the salmon to cook on the flesh side. Cook for 2 - 3 minutes or until salmon appears to be done. Press on salmon. If it is starting to flake (flesh spreads apart), salmon is cooked.
To serve divide the salmon between two plates. Surround with the Spring Vegetable Bean Ragout. Serve immediately.