Preheat the oven to 200C/400F degrees.
Grease a pie/quiche dish.
In a bowl, whisk the almond flour, coconut flour and salt.
Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
Bake for 15-20 minutes until slightly golden.
Remove from the oven and reduce the temperature to 180C/350F degrees.
Heat a frying pan on a medium heat and add the butter.
Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
Place the broccoli florets into the pastry case.
Spoon the salmon into the pastry case.
Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.