Twenty-two minutes, one tray, and the one step everyone gets wrong: the sprouts go on raw at the end.

The raw sprouts at the end are the whole point of this recipe.
Broccoli sprouts contain far more glucoraphanin than mature broccoli, but glucoraphanin does nothing on its own. It needs an enzyme called myrosinase to convert it into sulforaphane, and heat destroys that enzyme. Cooked sprouts are just expensive greens.
Sulforaphane matters here because it influences how your liver processes oestrogen, shifting metabolism towards the 2-hydroxy pathway. That is relevant for men carrying abdominal fat and for women with an oestrogen-dominant symptom pattern.
Salmon brings omega-3 and vitamin D, and at UK latitudes most people are low on the second between October and March. Vitamin D acts on receptors in the testes, and correcting a genuine deficiency modestly raises testosterone.
Roasting the broccoli rather than boiling it preserves more of the compounds that survive heat, and it tastes considerably better.
Swap the sprouts for watercress if you cannot find them. Same family, same principle, and it adds dietary nitrate.
More on the oestrogen pathway: how to lower oestrogen in men.