Broiled Salmon with Lemon-Caper Vinaigrette

• 4 4-ounce salmon fillets
• 2 teaspoons extra virgin olive oil
• Black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of one lemon
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 2 green onions, sliced thin, for garnish

Preheat the broiler.

Line a baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet, brush with 2 teaspoons olive oil and sprinkle with pepper.

Broil for 7-9 minutes, until cooked through.

In small bowl, combine 1 Tbsp olive oil, lemon juice, zest, cider vinegar, Dijon mustard, capers, parsley and dill.

Remove fish from oven. Spoon sauce over the fillets, garnish with green onion and serve. Makes 4 servings.

Per serving: 216 calories; 13 g fat (54 percent calories from fat); 0 g carbohydrates; 184 mg sodium; 232 g protein; 0 g fiber.