Rosemary Salmon Steaks
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp dried rosemary
4 salmon steaks (approximately 4 to 5 oz each)
4-6 cups mixed greens
1 cucumber, chopped
2 cups of brown rice
Salt and pepper to taste
Preheat oven to 350°F. In a small baking dish, combine olive oil, lemon juice and rosemary.
Add salmon steaks and flip to coat. Marinate for 20 minutes. Wrap each steak in aluminum foil and bake for approximately 20 to 25 minutes. Remove from oven and let cool slightly.
In a large bowl, toss mixed greens together with chopped cucumber.
Add salt and pepper to taste. Divide among plates and serve with salmon and 1/2 cup of brown rice per person.