Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for about 20 minutes, turning halfway.
While the broccoli is roasting, prepare the vinaigrette. In a large bowl, combine the olive oil, paprika, garlic, sherry vinegar, and salt. Whisk well.
Once broccoli is roasted, golden brown and still firm, remove from oven and immediately place in bowl with dressing. Add marcona almonds. Toss well to coat.
Serve immediately for a warm dish. May also refrigerate and serve as a cold salad.