Broiled Salmon With Lemon And Olive Oil

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Southern Living


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4 (6-ounce) salmon fillets

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1 teaspoon grated lemon rind

3 tablespoons fresh 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

Garnishes: lemon slices, rosemary sprigs

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