Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup and even heat distribution. A high oven temperature gives the salmon a quick, dry heat that helps form a lightly caramelized exterior while keeping the interior moist.

Pat the salmon dry with paper towels and let it sit at room temperature for 6–8 minutes while the oven heats. Drying the surface and tempering the fish helps it roast (not steam) and produces a better texture and color.

In a small bowl, combine 1 tbsp olive oil, the minced garlic, the zest of 1 small lemon (about 1 tsp), 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Stir to make a paste. Rubbing the oil-garlic-lemon mixture on the salmon seasons the fish and the oil helps conduct heat and promote browning.

Brush the salmon on both sides (or just the top if skin-on) with the garlic-lemon oil. If your fillet has skin, place it skin-side down on the prepared baking sheet; the skin protects the delicate flesh from overcooking and crisps nicely.

Toss the broccoli florets with the remaining 1/2 tbsp olive oil, a pinch (about 1/4 tsp) kosher salt and a pinch of black pepper. Spread the broccoli on the same sheet around the salmon in a single layer so air circulates — this ensures even roasting and caramelization.

Roast at 425°F (220°C) for 10–12 minutes, then check doneness. Roast time varies by fillet thickness: a 6 oz fillet ~3/4–1 inch thick typically needs about 12–14 minutes for medium (opaque but moist). The broccoli should be tender with charred edges. High heat quickly browns vegetables for better flavor.

If the salmon needs another minute or two, return to the oven; if it’s done and the broccoli needs more color, transfer the fish to a plate and roast the broccoli for an extra 2–4 minutes. Separating them prevents overcooking the fish while achieving desired broccoli crispness.

While the salmon rests for 3 minutes, warm the cooked quinoa in a small saucepan over low heat with the lemon juice (1 tbsp) and a drizzle (about 1/2 tsp) of olive oil. Season with a pinch of salt and fold in 1 tsp of lemon zest if you like a brighter finish. Warming the quinoa and adding acid ties the plate together and keeps the grain fluffy rather than clumpy.

Finish the salmon: squeeze a little fresh lemon juice over the fillet and, if using, add a small knob (1 tsp) of butter on top to melt for gloss and richness. Let the fish rest 1–2 minutes so juices redistribute — resting yields flakier, more tender bites.

Plate by making a nest of warmed quinoa, placing the salmon on top or to the side, and arranging roasted broccoli alongside. Spoon any pan juices or melted butter over the salmon, and finish with a grind of black pepper and an extra pinch of lemon zest for aroma.