Heat the oil in a large, non-stick skillet over medium heat. When hot, add the garlic, shallot, and crushed red pepper flakes and cook, stirring, until the shallot are slightly tender, about 2 minutes.
Add the rosemary, thyme, kale, salt and pepper and continue to cook, stirring, until kale is wilted, 3 to 4 more minutes.
Add the drained and rinsed white beans, lemon zest, lemon juice and broth to the skillet and bring to a simmer. Cook, stirring often, until the beans are tender and while you make the salmon.