Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.

Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.

Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Taste and adjust the lime juice and salt as needed and serve hot.

Note: I’ve said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.