Chinese Five Spice Salmon

1. Whisk together all the ingredients for the salmon marinade in a small bowl.

2. Place the salmon fillets in a shallow bowl and pour over the marinade. Refrigerate, covered, for 15 minutes flipping halfway through.

3. Cook the rice according to packet instructions and allow to cool (alternatively keep warm if serving straight away).

4. Preheat the oven to 200C/180C fan.

5. Toss the broccoli in the oil, Chinese five spice, salt, and pepper and spread on a baking tray. Roast for 20-25 minutes until cooked through.

6. Once the salmon has finished marinating, place the fillets onto a lined baking tray reserving the marinade. Bake in the oven with the broccoli for 12-14 minutes, or until just cooked through.

7. Meanwhile prepare the edamame according to packet instructions.

8. Add the reserved marinade to a small pan over a medium heat and simmer gently until thickened, stirring often. Remove from the heat and set aside.

For Serving Straight Away:
Serve the cooked rice topped with the salmon, roasted broccoli, edamame, and garnish with sliced spring onions.

For Meal Prep:
Allow everything to cool, divide the rice, roasted broccoli, edamame, and salmon into individual containers. Garnish with spring onions and store in the fridge for up to 3 days.