Preheat the oven to 200°C/gas mark 6. Place the salmon fillets skin side down on a roasting tin and season with black pepper.
Combine the pesto and soft cheese and spoon over the top of the fillets. Roast for 15 minutes until cooked through.
Meanwhile, cook the rice according to the instructions on the packet and drain. Cut the lemon in half and squeeze one side over the cooked rice.
Steam the beans and broccoli for 8 minutes until just tender. Divide the lemon rice between two warmed plates, top with the roast salmon and spoon the steamed vegetables alongside. Slice the remaining lemon half into wedges to serve.