Shell fava beans from the pods but leave the thick white skin over the beans. Place the beans in a saucepan, cover with water and boil for about 2-3 minutes until beans begin to soften. Drain beans in colander and let cool. Once cool, squeeze the beans out of their skins and set aside.
Heat grill to medium-high heat. Rub the salmon with olive oil, then season with paprika, salt, and pepper. Grill salmon skin side down for 4 minutes, flip salmon over and grill for 4 more minutes until firm and flaky. Remove from grill and cover loosely with foil.
Arrange salmon on plates. Sprinkle fava beans around the fish. Season lightly with salt and drizzle with truffle oil. Serve immediately