Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the salmon dry with paper towels. Dry fish browns and crisps better.

Season the broccoli: Toss the broccoli florets with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread them out on the sheet pan in an even layer. Crowding steams them, so give them space.

Start roasting the broccoli: Roast for 8 minutes to give it a head start. This lets the edges caramelize before the salmon goes on.

Make the garlic butter: While the broccoli roasts, melt the butter in a small saucepan over low heat. Add the minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in lemon zest, a squeeze of lemon juice (about 1 tablespoon), a pinch of salt, smoked paprika if using, and red pepper flakes if you like heat. Remove from heat.

Season the salmon: Brush or rub the salmon with the remaining 1 tablespoon olive oil. Season generously with salt and pepper on both sides. Place the fillets skin-side down on the sheet pan, nestling them among the broccoli.

Brush with garlic butter: Spoon or brush about half of the garlic butter over the tops of the salmon. Drizzle a little over the broccoli too.

Roast to perfection: Return the pan to the oven and roast 8–12 minutes, depending on thickness. Aim for salmon that flakes easily with a fork and is just opaque in the center. An instant-read thermometer should read 125–130°F for medium, or 120°F if you prefer medium-rare and will rest it briefly.

Finish with flavor: Brush the remaining garlic butter over the salmon right when it comes out of the oven. Add a final squeeze of lemon and sprinkle with chopped parsley.

Serve: Plate the salmon with the roasted broccoli. Spoon any buttery pan juices on top. Add a lemon wedge on the side for extra brightness.