Heat the oven. Set your oven to 425°F (220°C). Line a sheet pan with parchment or foil for easy cleanup.

Prep the broccoli. Toss florets with 2 tablespoons olive oil, a big pinch of salt, and black pepper. Spread out on the sheet pan in a single layer. If crowded, use two pans for crispier results.

Roast the broccoli. Roast for 18–22 minutes, stirring once halfway through, until the edges are browned and crisp. You want some char for flavor.

Season the salmon. Pat fillets dry with paper towels. Sprinkle both sides with salt and pepper. Dry fish sears better and sticks less.

Preheat your pan. Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, it’s ready.

Sear the salmon, skin-side down first. Lay fillets in the pan and press gently with a spatula for 10 seconds to prevent curling. Cook 3–5 minutes, depending on thickness, until the skin is crisp and the sides turn opaque halfway up.

Flip and finish. Turn the salmon and cook 1–3 minutes more, until nearly done. You’re aiming for medium to medium-rare in the center (about 120–125°F for tender, 130°F for more done).

Make the garlic butter. Lower heat to medium-low. Push salmon to one side of the pan or transfer to a plate for a moment. Add butter and garlic to the skillet. Stir 30–60 seconds until fragrant, not browned. Add lemon zest and a squeeze of lemon juice. Season with a pinch of salt and red pepper flakes if using.

Coat the salmon. Return salmon to the pan if you removed it. Spoon the garlic butter over the fillets for 30–60 seconds to glaze. Turn off the heat.

Finish the broccoli. Pull the broccoli from the oven. Squeeze on a little lemon, toss, and adjust salt and pepper. A sprinkle of parsley or chives brightens it up.

Serve. Plate salmon with a generous spoonful of garlic butter and a heap of crispy broccoli. Garnish with herbs and extra lemon wedges.