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.
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
How to Make It
Sprinkle salmon fillets evenly with salt and pepper.
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.
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.
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 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.