Broiled Salmon with Red Onion and Rosemary

Instructions

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. Cut onion in half, then cut into 1/4-inch-thick slices.
2. Place half of rosemary cut into small sprigs 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