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

Grapefruit and Avocado Salad With Seared Salmon

  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.
  2. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
  3. Sprinkle remaining salt and pepper over both sides of salmon.
  4. 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.
  5. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.