Start by cutting the broccoli into florets, washing, and drying them. Chop the onion.

In a high-sided pan, sauté the onion in butter until it becomes translucent. Add the broccoli florets and sauté for a few minutes, then pour in the broth until it almost covers the broccoli. Let it cook for about 20 minutes (or until tender).

Remove the nicest florets and set them aside for the final plating.

Blend with an immersion blender until smooth and creamy. Adjust with salt, pepper, and savory. (You can serve this as a first course if desired.) Take a generous ladleful and strain it through a fine-mesh sieve (I use a chinois or Chinese strainer). Once the liquid is extracted, return the remainder to the pan.

Now move on to the salmon fillets, cutting them in half. (I use frozen fillets when I'm in a hurry; they're good and convenient.) In a bowl, mix oil, salt, pepper, lemon juice, and parsley, and emulsify well. Coat the fillets and let them rest for 10 minutes, turning and massaging them.

Once cooked, you can plate your fillets with creativity and a sprinkle of lemon zest 🍋 🥰🥰 Enjoy your meal!