Preheat your grill. Arrange the salmon fillets, skin-side down, on a tinfoil lined baking sheet and sprinkle with sea salt and freshly ground black pepper. In a bowl, combine the lemon juice, mustard, and sour cream; evenly spread over the fish and place under the grill for about 12 minutes or until opaque in the centre. Meanwhile steam some broccoli until cooked but still has a slight crunch to it. Season with sea salt and freshly ground black pepper. Serve the salmon garnished with lemon wedges, and the broccoli on the side.