Season the salmon with half the rosemary and ½ teaspoon of salt and let rest for 20 minutes.
Cut the broccoli into florets retaining the long stalks.
Remove the tough outer layer of the stalk with a vegetable peeler.
Cut the florets in half lengthwise.
Heat 1 tablespoon of oil in a large saucepan over medium heat.
Add the onion and cook, stirring occasionally, until soft.
Add the remaining rosemary then toss to coat well then add the broccoli, season with the remaining salt and toss to combine.
Add the water and bring to a boil.
Reduce the heat to gentle simmer and cook, stirring occasionally, until the water has nearly evaporated, 8 to 10 minutes.
Meanwhile, heat the remaining oil in a large non-stick skillet over medium-high heat.
Add the 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 about 3 to 5 minutes more.
Serve the salmon with the broccoli and any other vegetables your family enjoy.