Add the Buckwheat Penne pasta and broccoli to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
Place the wild salmon in a baking dish, add the garlic and parsley, season with sea salt and black pepper. Cover with foil and bake in the oven for 20 minutes or until thoroughly cooked.
Remove the salmon from the oven and cut into cubes. Mix with the broccoli and Buckwheat Penne Pasta. Add more herbs and toss with a little extra virgin olive oil to serve.