Heat a medium saucepan over high heat and add the butter. Fry the onion and garlic for around 2 minutes until fragrant, then add the vegetable stock and bring to the boil. Add the broccoli and boil for 1 minute. Add the spinach and peas and boil for a minute or two, until the vegetables are lightly cooked. Allow to cool for about 5 minutes, then transfer the entire contents of the saucepan to a blender, add ½ teaspoon of salt and blend, slowly at first, to a smooth purée that is still thick enough to heap on a spoon. You can add a little extra stock or water to assist in blending if necessary.

Cut each piece of salmon in half lengthways to produce 4 thin fillets. Heat a frying pan over medium-high heat and add the olive oil. Season the fish well with salt and fry, skin side down, for around 2 minutes. Turn, then fry for about a minute until the salmon is cooked through. 

Spoon the warm purée onto a warmed serving plate and spread out with the back of a spoon. Place the salmon fillets on top of the purée and serve. 

Also try: Adam Liaw's chilli-roasted carrots with cashews

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.