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Melt the butter in a saucepan, then remove from the heat and add the flour and the milk while stirring.
Put the pan back over moderate heat, keep stirring with a wooden spoon until the béchamel sauce thickens. Season with salt.
Blanch the broccoli in boiling salted water for 6-8 minutes.
Slice the potatoes and blanch them in boiling salted water for 10 minutes.
Grease an oven dish, pour in 3 tablespoons of béchamel sauce, then form a layer of potatoes. Season with salt, then lay the broccoli and the diced salmon on top.
Add more salt, and spread the remaining béchamel sauce on top.
Cover with more potatoes, salt, and a few butter flakes or a drizzle of oil.
Bake at 200°C for 20-25 minutes. Remove from the oven, sprinkle with chopped parsley, and serve.
