Trim the green beans and slice them in half. Slice the zucchini in half lengthways, then slice it into half moons. Chop the broccoli into florets. Portion the salmon. 

Bring a pot of salted water to the boil. Add the green beans, broccoli and peas and cook for 3 min until tender. Drain.

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini and fry for 5 min until golden.

Meanwhile, sprinkle the salmon skin with salt. Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.

After 5 min, add the drained peas, broccoli and beans along with the cream cheese and pesto to the zucchini. Toss until well combined (add a splash of water if needed!).

Slice the lemon into wedges. Serve the salmon alongside the creamy pesto vegetables. Season with a squeeze of lemon juice and finish with a generous grind of black pepper.