Preheat the oven to 220°C/200°C fan/gas mark 7.
Combine the Lee Kum Kee Premium Oyster Sauce, rice wine and white pepper in a bowl.
Lay the tenderstem broccoli on a piece of baking paper on a large baking tray and place the salmon on top. Spread the oyster sauce mixture on the salmon, and top with the whites of the spring onion and the ginger.
Add 6 tbsp of water around the tenderstem broccoli.
Fold the baking paper over and seal well, ensuring there is space around the salmon.
Place in the oven for 12 minutes, or 15 minutes if your salmon fillets are very thick. Serve with steamed mixed grain rice.