Preheat your oven to 425°F. Bring a large pot of salted water to a boil.

In a 9x13-inch baking dish, toss the broccoli with 2 to 3 tablespoons of olive oil. Push the broccoli to one side, place the cream cheese in the center, and lay the salmon on the other side. Drizzle the remaining olive oil over the salmon and cream cheese. Sprinkle everything with Italian seasoning, minced garlic, salt, and pepper, tossing the garlic with the broccoli as you go.

Bake for 15 to 17 minutes, until the salmon is cooked through and the broccoli is tender with crispy edges. Meanwhile, cook the pasta according to package directions. Reserve at least 1 cup of pasta water before draining.

Remove the salmon from the dish and set aside. Pour in about 1/2 cup of the reserved pasta water and stir the broccoli, cream cheese, and pasta together until well combined. Add the torn mozzarella and stir until melted from the residual heat; if needed, return the dish to the oven for 3 minutes.

Add more pasta water if the sauce is too thick. Season to taste with salt and pepper. Break the salmon into bite-sized pieces and scatter over the pasta. Serve warm.