• Chop broccoli (including stalk!) into small florets. Zest lemon to get a pinch and slice into wedges. Finely chop garlic.
• Thinly slice zucchini into sticks.Thinly slice kale, discarding any larger pieces of stalk.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and zucchini, tossing until tender, 6-7 minutes (cook in batches if needed). Add kale and garlic, and cook, until softened and fragrant, 1-2 minutes.
• Transfer to a bowl and add a generous squeeze of lemon juice. Season to taste and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and generously season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).
• While the salmon is cooking, to a small microwave-safe bowl, add a pinch of chilli flakes, lemon zest, the honey and a generous squeeze of lemon juice and microwave in 10 second bursts, until warmed through and fragrant. Set aside.

TIP: Patting the skin dry helps it crisp up in the pan!

• Divide seared salmon and sautéed greens between plates. Drizzle over hot honey. Serve with any remaining lemon wedges. Enjoy!