Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
Place the broccoli florets in a bowl, drizzle with olive oil, and season with a pinch of salt, black pepper, and garlic powder. Toss to evenly coat.
Spread the seasoned broccoli on the baking tray in a single layer and roast in the oven for about 15-18 minutes, until tender and slightly crispy on the edges.
While the broccoli roasts, pat the salmon fillet dry with paper towels. Season both sides with salt, black pepper, and a light dusting of garlic powder.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes, allowing a crispy crust to form.
Carefully flip the salmon and reduce the heat to medium. Continue cooking for an additional 3-4 minutes or until the salmon is just cooked through. Squeeze fresh lemon juice over the fillet during the last minute of cooking.
In a small pan, lightly cook the egg white (using minimal non-stick spray if needed) until it forms a thin, crispy layer. This step adds an extra protein boost and a unique texture element.
Plate the salmon fillet alongside the roasted broccoli and delicately place the crispy egg white on top of or alongside the salmon. Serve immediately.