• 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 with salt and pepper 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 a 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. 
• 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. 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!