Preheat your broiler.

Mix the sun-dried tomatoes, parsley, lemon juice, salt, smoked paprika, sumac, and oil in a bowl. Pour the mixture over the sliced salmon, making sure to coat it well.

Place the salmon on a baking sheet and broil for exactly eight minutes.

Turn off the oven and let the salmon sit in the oven for an additional three minutes. Remove the fish from the oven and let it rest for a few minutes before serving.

For the broccoli, preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Spread the frozen broccoli on a baking sheet.

Mix the lemon zest, salt, pepper, vinegar, and lemon juice in a bowl. Pour

the mixture over the broccoli, tossing to coat evenly. Roast the broccoli for 15–20 minutes, until it’s tender and slightly crispy.