In a large saute pan, combine evoo, onions and garlic. Cook for 3 minutes on medium heat, stirring constantly. Add in the beans, tomatoes and season with salt and pepper. Cook for an additional 3 minutes.
Deglaze the pan with white wine and cook for 2 minutes, stirring constantly.
On a separate surface, drizzle salmon with evoo and a sprinkling of salt, pepper, garlic powder and parsley.
Nestle the salmon on top of the cannellini bean mixture and cover and cook for 10 minutes on medium low.
Once cooked through, finish with the vegetable broth and a fresh squeeze of lemon and serve immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/09/16/steamed-salmon-with-cannellini-beans-and-tomatoes/