Preheat the oven to 400°F. Cut 2 pieces of parchment paper about 15 inches long.

In a small bowl, combine the butter and herbs. Mix well.

Fold each piece of parchment paper in half. Unfold and divide the lemon slices between the 2 pieces of parchment, placing them to the left of the fold. Rub the salmon fillets with ½ teaspoon sea salt and ½ teaspoon pepper. Place a salmon fillet on top of the lemon slices.

Arrange the broccoli around the fish. Spread the herb butter over the salmon and broccoli. Place a rosemary sprig on top of each fillet. Fold the parchment over the fish and broccoli, and tightly fold up the edges to seal.

Place the packets on a rimmed baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork.

Sprinkle with additional black pepper and serve.