Season the Salmon: Preheat your oven to 375°F (190°C) or prepare a skillet on medium heat. Rub the salmon with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Cook the Salmon: Place the salmon on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until it flakes easily with a fork. Sear the salmon for 4–5 minutes per side in a preheated skillet until fully cooked.

Cool and Flake: Let the salmon cool slightly, then flake it into bite-sized pieces.

Cook the Pasta: Boil the rotini pasta according to the package directions. Once done, drain and rinse under cold water to halt the cooking process. Set aside.

Steam the Broccoli: Lightly steam the broccoli until tender-crisp, or use fresh raw florets if you prefer. Set aside.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, flaked salmon, steamed broccoli, diced tomatoes, and sliced olives.

Prepare the Dressing: In a separate bowl, combine mayonnaise (or Greek yogurt/sour cream) with the ranch seasoning ingredients: chives, dill, onion powder, garlic powder, salt, and pepper. Whisk until smooth and adjust the seasoning to your liking.

Toss the Salad: Pour the dressing over the pasta mixture and toss to coat evenly. Add more dressing if needed for a creamier consistency.

Serve and Enjoy: Chill in the refrigerator for 15–30 minutes to let the flavors meld, or serve immediately. Garnish with additional chives or dill if desired.