Broiled Salmon With Lemon And Olive Oil

See the above photo for an image of this recipe.

• 4 (6 oz) salmon filets
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons lemon juice, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fresh or dried rosemary
• Vegetable cooking spray
• 2 cups hot cooked brown rice
• 4 cups arugula or uncooked baby spinach
• Lemon slices and rosemary sprigs for garnish, optional

1. Sprinkle salmon fillets evenly with salt and pepper.
2. Place fillets, 1 tablespoon lemon juice, 1 tablespoon olive oil and rosemary in a large zip lock plastic bag. Seal and turn to coat. Chill 30 minutes.
3. Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spary in an aluminum foil-lined broiler pan.
4. Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
5. Arrange rice and spinach on a serving platter; top with fillets.
6. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon olive oil; drizzle over fillets. Garnish if desired.