Heat olive oil in a large non-stick sauté pan or skillet over medium-high heat.

Season both sides of salmon with salt and pepper.

Add salmon to the pan and cook until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in the pan.

Add garlic and rosemary to the pan and sauté for 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.

Stir in orange zest, orange juice, lemon juice, and honey. In a small bowl, whisk together remaining 1 Tbsp chicken broth with cornstarch.

Pour the mixture into the pan, season sauce with salt and pepper to taste, then bring to a boil and allow to boil for 1 minute, stirring constantly.

Return salmon to the pan, spoon sauce over salmon.