Lightly brush salmon fillets, flesh-side up, with olive oil and then sprinkle liberally with salt and pepper. Set aside.

Chop ½ teaspoon of rosemary. Set aside.

Heat a large saucepan over medium-high heat. Place oiled and seasoned salmon fillets flesh-side down on the pan and sear, 3-4 minutes. Flip fillets to skin-side down and sear 1 minute.

Add a tablespoon of water to the hot pan, cover, and then turn the heat down to low. Let salmon steam 10-15 minutes, depending on thickness of the fillets. Once salmon flakes easily with a fork, it’s done.

While the salmon is cooking, make the sauce. Add the remaining ingredients (mustard through fresh sprig of rosemary) in a small saucepan over low heat. Whisking continuously, heat until ingredients are thoroughly combined and are heated through.

Once the salmon is done cooking, remove pan from heat and transfer the fillets to dinner plates. Remove the full sprig of rosemary from the saucepan and spoon the rosemary maple Dijon sauce over each filet. Serve immediately.