Start by measuring out 8 ounces of penne pasta and chopping 1 cup of fresh broccoli into small florets. Flake the cooked salmon fillet into bite-sized pieces.

In a large pot, bring water to a boil and add a generous tablespoon of salt. Once boiling, add the penne pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve ½ cup of the pasta water two minutes before draining.

While the pasta cooks, season the salmon fillet with garlic powder, salt, and pepper. In a skillet over medium heat, add 2 tablespoons of olive oil. Place the salmon in the skillet and cook for 4-5 minutes on each side until it flakes easily with a fork.

In the same skillet, add the chopped broccoli and sauté for 2-3 minutes until it turns bright green. Then, pour in 1 cup of heavy cream and add ½ cup of freshly grated Parmesan cheese. Stir gently until the cheese melts and the sauce is creamy.

Add the cooked penne pasta and the flaked salmon to the creamy broccoli mixture. Toss everything together, ensuring the pasta is well-coated in the sauce. If the mixture appears too thick, gradually add the reserved pasta water.

Plate the pasta into shallow bowls and optionally garnish with fresh herbs or additional Parmesan cheese.