Broiled Salmon with Lemon and Olive Oil

  1. Sprinkle salmon fillets evenly with salt and pepper.
  2. Place fillets, asparagus 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 and asparagus from marinade, discarding marinade.
  4. Place asparagus and fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan next to each other.
  5. Broil fish & veggies 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
  6. Arrange rice and asparagus on a serving platter; top with fillets.
  7. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.