Garlic Salmon Spaghetti with Charred Broccoli

Steps

1. Prep first: cut the broccoli into florets, slice the garlic, chop the parsley and pat the salmon dry.
2. Bring the water to a boil in a large pot and add 6 g of the salt (about two-thirds of the salt total is used here; the rest goes on the salmon).
3. Season the salmon on both sides with the remaining 4 g of salt and the black pepper.
4. Heat one-third of the olive oil in a large skillet over medium-high heat. Sear the salmon 3 to 4 minutes per side until it flakes easily and reaches 145°F (63°C) in the thickest part. Move it to a plate.
5. Add another third of the olive oil to the skillet, then add the broccoli in one layer and cook 5 to 6 minutes, stirring once or twice, until charred at the edges and crisp-tender. Move it to the plate with the salmon.
6. Meanwhile, cook the pasta in the boiling water until just al dente, about 9 minutes. Scoop out 1 cup of the pasta water, then drain the pasta.
7. Lower the heat to medium-low. Add the final third of the olive oil and the garlic to the skillet and cook gently 2 minutes until pale golden; stir in the red pepper flakes for 15 seconds.
8. Add the drained pasta and about half of the reserved pasta water to the skillet and toss until glossy, adding more pasta water a splash at a time if it looks dry.
9. Return the broccoli to the skillet, add the lemon juice and lemon zest, and toss. Break the salmon into large flakes and fold it in gently.
10. Divide among four bowls and finish with the parsley and parmesan.