Heat a frying pan over high. Add the rice bran oil. Rub salt and paprika over non-skin side of salmon then add skin side down into the pan. Cook for 3-4 minutes or until skin is crisp and salmon is cooked to your liking.
Combine cannellini beans and milk in a food processor and blend until smooth. Warm gently in a saucepan over low heat then set aside to serve.
For the dill sauce, chop cornichons, dill and any fennel fronds together. Transfer to a bowl then stir through olive oil and lemon juice.
Combine fennel, apple, rocket, lemon juice and olive oil in a bowl.
Serve salmon on top of white bean mash with salad and dill sauce.