Warm your oven to 200°C/Fan 180°C/Gas 6. Pour the tamari into a shallow dish large enough to hold the salmon snugly. Add 1 tbsp oil. Peel and grate in both the garlic and ginger. Grate in the lemon zest and squeeze in the juice from 1 half. Stir, then add the salmon fillets and turn them a couple of times in the marinade. Set aside.

Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Meanwhile, peel and thinly slice the red onion. Scrub the carrots and slice them into thin matchsticks (no need to peel them unless you prefer to). Strip the kale leaves off their stalks and roughly chop the leaves.

Line a baking tray with greaseproof paper. Shake any excess marinade off the salmon fillets, keeping the leftover marinade in the dish, and pop them on the lined tray, skin-side up. Slide the salmon into the oven for 12-15 mins till cooked through. It will be dark pink and flake easily when pressed with a fork.

While the salmon roasts, warm 1 tbsp oil in a large pan on a medium-high heat. Add the onion, carrots and kale, and stir fry for 3-4 mins, till tender but still with a bit of bite. Pour in the marinade and warm through for 1-2 mins.

Divide the rice between a couple of plates and top with the stir-fried veg and roast salmon. Serve with wedges of the remaining lemon on the side.