Broiled Salmon Filets
4 salmon filets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper (white or black pepper)
Vegetable cooking spray
Ingredients for Marinade:
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon Salado Olive Oil Co's House Blend Extra Virgin Olive Oil or your favorite Salado Infused Olive Olive/Avocado Oil
1 teaspoon fresh or dried rosemary
Ingredients for Sauce:
2 tablespoons fresh lemon juice
Place Salmon, lemon zest, 1 tablespoon lemon juice, 1 tablespoon Salado House Olive oil or your favorite Salado Infused Olive Olive/Avocado Oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.
Remove filets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
Sprinkle salmon fillets evenly with salt and pepper.
Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon Salado Olive / Avocado Oil; drizzle evenly cooked over fillets. Garnish with lemon wedges.
Serve over 2 cups of hot brown rice or 4 cups of uncooked arugula or baby spinach for a crisp salad.