Preheat oven to 425°F degrees and place oven rack in center position. Place Deep Flexiflat on Medium or Large Perforated Baking Sheet and set aside.
Using the Mandoline, thinly slice the onion in half-moon shapes.
Melt butter in Mini Cake Mold in microwave. Use Citrus Press to juice lemons. In the Stainless Steel Mixing Bowl mix together butter, lemon juice, syrup, salt and pepper. Set aside.
Remove skins from garlic cloves and rinse broccoli.
In another bowl, gather the broccoli florets, garlic cloves and sliced onions. Drizzle 1/3 of the butter/syrup mixture over the vegetables and stir to lightly coat, reserving the remaining butter/syrup mixture.
Arrange the salmon on the Deep Flexiflat. Pat dry and sprinkle with salt and pepper as desired. Add veggies around the salmon and drizzle the butter/syrup mixture all over the veggies and salmon.
Roast for 20-25 minutes or until salmon is done and broccoli is slightly crispy. Remove from heat and drizzle with more lemon juice, If desired.