Season the salmon fillets on both sides with sea salt and ground black pepper.

Heat olive oil in a large skillet over medium heat.

Once hot, add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and the fillet is golden brown.

In the same skillet, add the butter and let it melt.

Incorporate the minced garlic into the skillet, stirring gently for about 1 to 2 minutes until it releases a delightful aroma, ensuring it remains tender and golden rather than browned.

Pour in the broth and let it simmer for 2-3 minutes, reducing slightly.

Stir in the heavy cream and softened cream cheese, whisking until smooth and creamy.

Let the sauce cook for 3-4 minutes, thickening to your desired consistency.

While the sauce simmers, steam the broccoli florets in a separate pot until tender (about 5-7 minutes).

You can also blanch them in boiling water for 3-4 minutes if you prefer a firmer texture.

Once the sauce has thickened, stir in the fresh parsley and red pepper flakes.

Add the steamed broccoli florets to the skillet, tossing them in the sauce to coat evenly.

Place the salmon fillets back into the skillet, skin-side up, allowing them to warm through for another 1-2 minutes.

Serve the salmon alongside the creamy garlic broccoli, garnished with additional parsley if desired.