Preheat oven to 200°C and line a baking tray with baking paper. Combine miso, rice wine vinegar and honey, rub into salmon and bake skin side down for 15 minutes.
Place broccoli florets into a food processor and blitz until it resembles 'rice'.
Heat oil in a frypan over high heat and stir-fry broccoli and garlic for approximately 5 minutes. Stir through kale until it wilts. Season to taste.
Add in peas and tamari and toss to combine.
Serve broccoli rice topped with salmon and a squeeze of lemon.