In a small bowl, combine finely chopped fresh rosemary, minced garlic, lemon zest and 2 tablespoons extra virgin olive oil. Mix into a loose paste. Season the paste with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon black pepper. Set aside to let flavors marry for 5–10 minutes.

Season fillets

Pat salmon fillets dry with paper towels. Brush both sides lightly with the remaining 1 tablespoon olive oil. Season the flesh side with remaining 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper. Press the rosemary-garlic paste firmly onto the flesh side of each fillet in an even layer.

Preheat grill or skillet

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet (cast iron), heat over medium-high until hot and add a thin film of oil to the pan.

Cook the salmon

Place fillets skin-side down on the grill or in the skillet. For 6–8 oz fillets about 3/4–1 inch thick: grill 4–5 minutes skin-side down without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up. Carefully flip and cook 1–2 minutes more, or until just cooked through (internal temp 125–130°F / 52–54°C for medium). If you prefer well done, cook 2–3 minutes after flipping. Remove to a warm plate and tent loosely with foil for 2–3 minutes to rest.

Finish

Drizzle each fillet with 1/2 tablespoon extra virgin olive oil and squeeze a lemon wedge over the top. Garnish with a rosemary sprig.

Vegetable side

Prep vegetables

While the salmon rests, toss broccoli florets, halved baby carrots and sliced zucchini in a large bowl with 1 1/2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 3/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Cook vegetables

Options: a) Grill: place vegetables in a grill basket over medium-high heat and cook 6–8 minutes, shaking occasionally, until tender-crisp and slightly charred. b) Roast: spread on a baking sheet and roast at 425°F / 220°C for 12–15 minutes, stirring halfway. c) Sauté: heat a skillet over medium-high and cook vegetables 6–8 minutes, stirring, until tender-crisp. Taste and adjust seasoning with remaining salt and pepper as needed.

Plate

Arrange vegetables alongside the salmon fillets. Spoon any resting juices from the salmon plate over the vegetables if desired.

Finishing & serving

Serve each rosemary-crusted salmon fillet with a portion of the vegetables. Provide remaining lemon wedges at the table and an extra drizzle of olive oil to taste.