| 8 | 50 | 537 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 10 min | 2 |
| 1 fillet (384g) | Atlantic salmon, wild (cut in half) |
| 1 pinch | Himalayan sea salt |
| 1 dash | Black pepper |
| 1 whole lemon(s) | Lemon peel (zest) |
| 2 tbsp | Lemon juice |
| 3 tbsp | Extra virgin olive oil |
| 1 tsp | Rosemary, fresh |
| 1/4 medium | Lemon (sliced) |
1. Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 tbsp. of the lemon juice, 1 tbsp. of the olive oil, and rosemary in a Ziploc bag.
2. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.
3. Preheat your broiler. Brush a baking dish with 1 tbsp olive oil.
4. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish.
5. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.
6. Whisk together remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets.
7. Garnish, with lemon slices.
Salmon
is an excellent source of protein and high in Omega 3 Fatty Acids which are important for brain health
| Fruit | 0.5 |
| Meat | 2.1 |
