Preheat the oven to 220°C (gas 8) and 200°C (fan 200°C). In a small saucepan, bring 250ml water to a boil. Stir in the rice thoroughly. Return to a low simmer, cover, and cook for 20-25 minutes, or until the potatoes are cooked and the liquid has been absorbed. Remove the rice from the heat, toss in the kale, and cover for 2-3 minutes to allow the kale to wilt.
In a large baking dish or shallow roasting tin, arrange the salmon fillets to one side. Combine the pesto and lemon juice in a bowl and distribute over the fish.
Drizzle the oil over the Tenderstem, courgette, and cherry tomatoes on the other side of the baking tray. Roast for 15-18 minutes, or until the fish is fully cooked. Toss the vegetables with the lemon zest.
Divide the rice and greens between two bowls, then remove the skin from the salmon before flaking it into bits. Place the roasted vegetables in the bottom of each bowl. Allow to cool to room temperature before serving, then cover and chill for up to 3 days before eating.