INGREDIENTS:
2 x Salmon Fillets
Himalayan Pink Salt
Fresh ground pepper
1 tsp grated lemon rind
2 Tbsp. fresh-squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. dried rosemary
Lemon slices for garnish
Method
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. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes. Preheat your broiler. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork. Whisk together remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.