Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.

Cut broccoli florets in bite-sized pieces and place on sheet pan. Toss florets with olive oil, garlic and half of the salt and pepper. Roast broccoli until tender with a slight crunch, about 15 minutes. See directions for frozen broccoli below.

While broccoli is cooking, sprinkle the bottom of a cold heavy-bottomed non-stick skillet evenly with half of the remaining salt and pepper in. Place fillets, skin side down, in skillet and sprinkle tops of fillets with remaining salt and pepper.

Heat skillet on medium-high heat and cook fillets without moving them until fat begins to render, skin begins to brown and get crispy, and the bottom ¼-inch of fillets turns opaque, about 6-8 minutes.

While salmon is cooking, toast chopped almonds in a dry skillet on medium heat, stirring periodically, until browned, about 5 minutes.

Using tongs and a thin spatula, flip fillets and continue to cook without moving them until centers are still translucent when checked with the tip of a paring knife. Centers should reach 125 degrees for medium-rare, about 5 to 8 minutes longer.

Plate fillets, skin side up, on top of cooked broccoli. Garnish with toasted almonds.