Broiled Salmon with Lemon and Olive Oil

Ingredients

• 4 cups baby spinach uncooked
• 2 cups brown rice hot cooked
• 1 teaspoon rosemary fresh
• 0.5 teaspoon coarsely ground pepper 
• 1 slices garnishes: lemon rosemary sprigs 
• 3 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon rind grated
• 2 tablespoons olive oil extra-virgin divided
• 24 ounce salmon fillet 
• 0.5 teaspoon salt 

Equipment

• whisk
• aluminum foil
• ziploc bags
• broiler pan

Directions

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