Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking.

Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.

Heat 1 tablespoon oil in a large wide saucepan over medium heat.

Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes.

Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes.

Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine.

Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.

Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat.

Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.

To serve, divide the broccoli among 4 plates. Drizzle some Rosemary EVOO over the top.

Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.