Broiled Salmon With Lemon And Olive Oil

• 4 (6 ounce) salmon fillets
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary
• vegetable oil cooking spray
• 2 cups hot cooked brown rice
• 4 cups arugula or 4 cups uncooked Baby Spinach

1. Sprinkle salmon filets evenly with salt and pepper.
2. Place filets, lemon rind, 1 tbls. lemon juice, 1 tbls. oil, and 1 teaspoons rosemary in a large zip-top freezer bag. Seal and turn to coat. Chill 30 minutes.
3. Remove filets from marinade, discarding marinade. Place filets, 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 filets flake with a fork.
5. Arrange rice and arugula on a serving platter;top with filets.
6. Whisk together remaining 2 tbls. lemon juice and 1 tbls. oil; drizzle evenly over filets.

salmon fillets, salt, ground pepper, lemon rind, lemon juice, extra virgin olive oil, fresh rosemary, vegetable oil cooking spray, brown rice, arugula

Taken from www.food.com/recipe/broiled-salmon-with-lemon-and-olive-oil-208736 (may not work)