Bring a large saucepan of salted water to a boil. Meanwhile, on a cutting board, mound parsley, pine nuts, if using, garlic and crumbled dried chile or red pepper flakes. Finely chop together; set aside.

Cut broccoli stems from crowns. Trim and peel stems, then cut into 1/2-inch pieces. Separate crowns into florets. Cook broccoli in the boiling water until tender, about 5 minutes, then, using a slotted spoon, transfer to a colander to drain; reserve 1/2 cup of the broccoli cooking liquid.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking. In a single layer, add salmon pieces; cook, turning once halfway through and removing thinner pieces as they are done, until pieces are cooked through but slightly pink in the center, 3 to 5 minutes, depending on thickness. Remove pan from heat, transfer fish to a plate and season with salt and pepper.