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Broiled Salmon with Red Onion and Rosemary

Active Time: 10 minutes
Total Time: 20 minutes • Serves: 4

2 small lemons
2 sprigs rosemary, each cut into small sprigs, divided, plus additional sprigs for garnish (optional)
1-1/4 pounds fresh salmon fillet, cut into 4 equal pieces
2 tablespoons Schnucks olive oil, divided
1 medium red onion, cut in half, then cut into 1/4-inch-thick slices (about 1 cup)
1/2 teaspoon garlic powder
1/2 teaspoon medium grind black pepper
1/4 teaspoon salt
lemon slices for garnish (optional)

1. Place oven rack 5- to 6-inches from source of heat; preheat broiler. Line rimmed baking pan with aluminum foil. From lemons, squeeze 3 tablespoons juice into small bowl.

2. Place half of rosemary in prepared pan; coat both sides of salmon with 1 tablespoon oil and place, skin side up, over rosemary. Lay remaining small sprigs of rosemary and red onion slices in pan on and around salmon. Sprinkle with remaining oil. Broil salmon 3 to 4 minutes or until skin is lightly browned. With spatula, carefully turn salmon.

3. Evenly pour lemon juice over salmon; sprinkle with garlic powder, pepper and salt and broil 4 to 5 minutes longer or until almost opaque throughout and internal temperature reaches 145°F. If desired, remove skin from salmon by sliding spatula between skin and salmon when removing from pan. Serve salmon with onions garnished with additional rosemary sprigs and lemon slices, if desired

Each serving: about 311 calories, 19 g total fat
(4 g saturated), 62 mg cholesterol, 231 mg sodium,
4 g carbohydrate, 1 g fiber, 1 g sugars, 24 g protein

Cook’s Wisdom

Pair this salmon with steamed new potatoes for a
simple, healthy and delicious meal.