Makes 2 servings
• 2 x 180 grams Salmon Fillets
• Himalayan Pink Salt
• Fresh ground pepper
• 1 teaspoon grated lemon rind
• 2 tablespoon fresh squeezed lemon juice, divided
• 2 tablespoon extra virgin olive oil, divided
• 1 teaspoon dried rosemary
• Lemon slices for garnish
Directions: Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 tablespoon of the lemon juice, 1 tablespoon 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 oven on the grill setting. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Grill 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.