| 8 | 15 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 341 gm | Atlantic salmon, wild (2x6oz. each) |
| 1 pinch | Himalayan salt (to taste) |
| 1 dash | Black pepper (freshly ground, to taste) |
| 1 tsp | Lemon peel (zest) (rind) |
| 2 tbsp | Lemon juice (freshly squeezed, divided) |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp | Rosemary, dried |
| 1 medium | Lemon (slices for garnish) |
1. Season salmon fillets evenly with salt and pepper.
2. 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.
3. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.
4. Preheat your broiler.
5. Brush a baking dish with olive oil.
6. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish.
7. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.
8. Whisk together remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.
Salmon
is an excellent source of protein, selenium, and B12 and has a high content of Omega 3's
| Fruit | 0.6 |
| Meat | 1.9 |
