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.

Chelsey Blanchard, Birmingham, Alabama
Recipe by Southern Living February 2004

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Recipe Summary

prep:
20 mins
cook:
12 mins
chill:
30 mins
total:
1 hr 2 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salmon fillets evenly with salt and pepper.

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  • 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.

  • Nutritional analysis includes arugula and rice.

Nutrition Facts

457 calories; calories from fat 40%; fat 20.4g; saturated fat 3.1g; mono fat 9.8g; poly fat 6g; protein 41.6g; carbohydrates 24.6g; fiber 2.4g; cholesterol 107mg; iron 2.4mg; sodium 386mg; calcium 71mg.