Grapefruit and Avocado Salad With Seared Salmon

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  • Yield: Makes 4 servings (serving size: 2 1/2 cups salad and 3 ounces salmon)

                 Grapefruit and Avocado Salad With Seared Salmon Recipe

Ingredients

  • 1 large grapefruit
  • 2 large bunches arugula, stems removed (10 cups)
  • 1 ripe avocado, pitted and sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 (5-ounce) wild salmon fillets (skin on)
  • 1/4 cup toasted walnuts, roughly chopped

Preparation

1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

Nutritional Information

Calories per serving:360
Fat per serving:23.9g
Saturated fat per serving:3.2g
Monounsaturated fat per serving:11.5g
Polyunsaturated fat per serving:7.3g
Protein per serving:25g
Carbohydrates per serving:14g
Fiber per serving:5g
Cholesterol per serving:58mg
Iron per serving:2mg
Sodium per serving:309mg
Calcium per serving:148mg

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