Crispy skin Salmon with polenta and lemon dressing

Ingredients

• 4 x 200g Regal Salmon Fillets
• ½ cup instant polenta
• 1 cup (250 ml) water
• 1 cup (250 ml) milk
• 1 tbsp olive oil
• 1 tsp salt
• 50g parmesan cheese, grated plus extra for garnishing
• 1 head broccoli, cut into florets
• 2 lemon, zest and juice
• ½ cup fresh parsley, finely chopped
• ½ cup olive oil
• 1 teaspoon mustard, dry powder
• salt and pepper, freshly grounded