Cut salmon into serving pieces.

Season salmon with sea salt and cracked pepper.

Brush seasoned salmon with extra-virgin olive oil.

Heat up a large, non-stick skillet on medium heat.

Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.

Flip salmon over and cook for another 3 minutes.

Remove salmon and set aside on a plate.

In the same pan add wine, lemon juice, maple syrup, tapioca, and rosemary. Stir and cook for about 2-3 minutes.

Place salmon back into the dish with skin facing side up and cover. Turn off heat and cover. Let rest for a few minutes.

Remove salmon and flip it right side up. Garnish with a little more rosemary and enjoy!