Place cilantro, garlic, olive oil and white wine vinegar
into a blender and puree.
Pour into a small bowl, add Parmesan cheese and almonds
and stir to mix. Refrigerate until needed.
Heat a large saucepan of water on high for pasta.
While waiting for water to boil, chop broccoli and place
in a saucepan. Sprinkle pepper, oregano and dill weed
over the top. Leave until pasta is cooking.
Add pasta to boiling water. Stir to prevent any
pasta from sticking to the bottom of the pan and continue to
cook over high heat, stirring occasionally. Reduce
heat slightly if pan begins to boil over.
Mix lemon juice with water and pour over broccoli.
Turn burner on to medium-high and watch closely for the
water to boil. When boiling begins, reduce heat to
medium low, cover and cook until broccoli is tender.
While broccoli cooks, arrange salmon on a baking sheet
and spoon vinaigrette evenly over the fillet. Place in
oven under hot broiler on the second rack from the top.
When almonds begin to toast, turn the broiler off over
the salmon.
Check pasta for doneness by biting into a cooled piece.
If no white strip appears when bitten, the pasta is done.
Drain and rinse pasta and top with salmon and broccoli.
