Broiled Salmon with Lemon and Olive Oil |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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This dish is a highly nutritious choice that has a wonderful citrus flavor from the lemon. Monounsaturated fat from olive oil, Omega-3 fatty acids from salmon, and fiber from brown rice make for a 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 |
Directions:
1. Sprinkle salmon fillets evenly with salt and pepper.
2. Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon 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 oil; drizzle evenly over fillets. Garnish, if desired.
7. Nutritional analysis includes arugula and rice.
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