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Broiled Salmon with Lemon
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| 4 (6 oz) | salmon fillets |
| 1/2 t | salt |
| 1/2 t | coarsely ground pepper |
| 1 t | grated lemon rind |
| 3 T | fresh lemon juice, divided |
| 2 T | extra virgin olive oil, divided |
| 1 t | fresh or dried rosemary |
| Vegetable cooking spray | |
| 2 C | hot cooked brown rice |
| 4 C | arugula |
| uncooked baby spinach, alternative | |
| Garnishes: | |
| lemon slices | |
| rosemary sprigs | |
Place fillets, lemon rind, 1 T lemon juice, 1 T oil, and rosemary in a large ziplock plastic bag. Seal and turn to coat. Chill 30 minutes.
Remove fillets from marinade, discarding marinate. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
Arrange rice and arugula on a serving platter; top with fillets.
Whisk together remaining 2 T lemon juice and 1 T oil; drizzle evenly over fillets, Garnish, if desired.
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