Broiled Salmon with Lemon and Olive Oil
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 and aspargus make for a heart-healthy recipe that tastes restaurant worthy.
Yields: 4 servings
- Sprinkle salmon fillets evenly with salt and pepper.
- 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.
- Remove fillets and asparagus from marinade, discarding marinade.
- 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.
- Broil fish & veggies 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
- Arrange rice and asparagus 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.