Preheat oven to 450 degrees. Bring a pot of water to boil, blanche broccoli florets for about 5 minutes, or until they have softened a little. Remove from water with slotted spoon and let dry on paper towels or dish towel.
Line baking sheet with foil. Place blanched broccoli and cherry tomatoes on pan and drizzle with 2 T olive oil. Gently mix with your hands until all veggies are covered. Lightly season with salt and pepper. Roast in oven about 20 minutes, or until edges of broccoli are slightly crisp and starting to blacken and tomatoes are blistered.
Season salmon with salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, thyme, and cayenne. You can be generous with everything except the cayenne. For most, use about ⅛ t for all four filets.
Heat coconut oil in frying pan over medium heat. Place salmon filets skin-side up (seasoned-side down) for about 5 minutes. Flip over skin-side down and let finish cooking until salmon is opaque and cooked-through, another several minutes. Do not overcook your salmon.
When broccoli and tomatoes have roasted, remove from pan and toss with pasta. Add juice of 2 lemons, feta cheese, chopped garlic, and season with salt and pepper as needed. Serve alongside blackened salmon, garnishing with additional lemons.