• Trim baby broccoli and halve any thicker stalks lengthways. • Slice zucchini into sticks. • Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.  • Remove pan from heat and add the soy ginger mixture, turning fish to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• Divide soy-ginger glazed salmon and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan to serve. Enjoy!