For the Salmon:
4 skinless salmon fillets, (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
2 Tbs. olive oil, canola oil, or peanut oil

For the Lemon-Rosemary Butter Sauce:
3/4 cup dry white wine
3 Tbs. finely diced shallot (about 1 large)
1 tsp. chopped fresh rosemary
6 Tbs. unsalted butter, cut into small cubes
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper