Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine broccoli florets, 2 tablespoons olive oil, minced garlic, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat evenly.
Spread the broccoli in a single layer on one side of the prepared sheet pan.
Place the salmon fillets on the other side of the sheet pan, skin side down.
Drizzle the remaining 1 tablespoon olive oil over the salmon fillets.
Sprinkle the salmon with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and the rest of the lemon zest.
Squeeze the juice of half the lemon evenly over both the salmon and broccoli.
Place the sheet pan in the oven and roast for 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly browned.
Remove from oven and squeeze the remaining half of the lemon juice over the salmon and broccoli before serving.