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1
Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking.
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2
Cut the broccoli into florets with 2-inch-long stalks.
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3
Remove the tough outer layer of the stalk with a vegetable peeler.
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4
Cut the florets in half lengthwise.
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5
Heat 1 tablespoon oil in a large wide saucepan over medium heat.
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6
Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes.
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7
Add raisins, pine nuts and the remaining rosemary; toss to coat with oil.
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8
Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes.
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9
Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine.
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10
Add water and bring to a boil.
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11
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
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12
Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat.
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13
Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes.
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14
Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
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15
To serve, divide the broccoli among 4 plates.
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16
Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
