Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 tbsp. of the lemon juice, 1 tbsp. of the olive oil, and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.
Preheat your broiler. Brush a baking dish with 1 tbsp olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.
Whisk together remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.