Heat olive oil in a cast iron or saute pan over medium-high heat.
Season both sides of salmon with salt and pepper.
Add salmon to pan and cook until browned on both sides and cooked through, about 3-4 minutes per side. Transfer to a plate while leaving oil in pan.
Add garlic and rosemary to pan and saute for 20 seconds, then add ¼ cup vegetable broth and simmer until mostly reduced.
Stir in orange zest, orange juice, lemon juice, and honey. In a small bowl whisk together the remaining 1 Tbsp vegetable broth with cornstarch.
Pour into 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 pan, spoon sauce over salmon. Enjoy!