This dish is a highly nutritious choice that has a wonderful citrus flavor from the lemon. Monounsaturated fat from the extra virgin olive oil, Omega-3 fatty acids from salmon, and fiber from brown rice make for a wonderfully heart healthy recipe.

Ingredients

  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon fresh or dried rosemary
  • Vegetable cooking spray
  • 2 cups hot cooked brown rice
  • 4 cups arugula or uncooked baby spinach
  • Garnishes: lemon slices, rosemary sprigs

Intructions

  1. Sprinkle salmon fillets evenly with salt and pepper.
  2. Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes
  3. Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
  4. Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
  5. Arrange rice and arugula on a serving platter; top with fillets.
  6. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon extra virgin olive oil; drizzle evenly over fillets. Garnish, if desired.
  7. Share the wonderful Broiled Salmon

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