Prep the salmon. Pat the fillets very dry with paper towels. Dry fish sears better and browns beautifully. Season both sides with salt and pepper.

Prep the broccoli. Cut broccoli into even florets so they cook at the same rate. Rinse and set aside. If you like, peel and slice the stems—they’re tender and tasty.

Start the pan. Heat a large stainless-steel or cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil and swirl to coat.

Sear the salmon skin-side down. Place fillets in the pan, skin-side down if they have skin. Press gently with a spatula for the first 10–15 seconds to prevent curling. Cook without moving for 4–5 minutes, until the skin is crisp and the color changes about two-thirds up the sides.

Flip and finish. Reduce heat to medium. Flip the salmon and cook 1–3 more minutes, depending on thickness, until the center is just translucent or reaches about 125–130°F for medium. In the last minute, add the butter and minced garlic (if using) to the pan and spoon it over the fish.

Steam the broccoli. While the salmon sears, bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Add broccoli, cover, and steam for 3–5 minutes, until bright green and tender-crisp. Season with salt, pepper, and a squeeze of lemon.

Add lemon and finish. Zest a little lemon over the salmon if you like. Squeeze fresh lemon juice over both the salmon and broccoli. Add red pepper flakes for a hint of heat.

Plate and garnish. Serve salmon alongside the broccoli. Spoon any pan juices over the fish. Top with chopped herbs for freshness.