Lemon Pepper Salmon & Sautéed Greens

• 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. 
• When pan 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 lemon zest, 
the honey and a generous squeeze of lemon juice and microwave in 10 second 
bursts, until warmed through and fragrant. Set aside.  
Have a BBQ? Preheat BBQ to medium-high heat. Place salmon skin-side down first on 
BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side.