Salmon Salad with Grapefruit and Avocado | Fit Pregnancy

Salmon Salad with Grapefruit and Avocado

Salmon Salad with Grapefruit and Avocado
This Recipe:
Skill Level:
Serves: Serves one for lunch or a light supper
Start to Finish: min
Prep: min
Cook: min
Ingredients:

4 ounces wild salmon
1 tablespoon extra virgin olive oil, plus additional for brushing
Salt and black pepper
Freshly squeezed juice of 1/4 lemon
1/2 teaspoon Dijon mustard
2 chopped scallions, white and green parts kept separate
1 heart of Romaine lettuce, washed and torn
1/2 a small pink grapefruit, peeled and separated into sections
1/4 ripe avocado, sliced
1/4 large cucumber, peeled and sliced
Whole grain bread, for serving (optional)
 

Directions:

1. Preheat the oven to 450 degrees. Lightly brush the salmon with olive oil and sprinkle with salt and pepper. Place a small ovenproof skillet over high heat for 1 minute, then add the salmon, skin-side down. Cook until the salmon skin begins to sizzle and crisp, about 1 minute. Transfer the pan to the oven and roast until cooked through, 4 to 5 more minutes. Place the fish on a plate.

2. In a medium bowl, whisk the tablespoon of olive oil with the lemon juice, mustard, and scallion whites. Add the lettuce and toss well.

3. Mound the lettuce on a plate. Top with the salmon and surround with grapefruit, avocado and cucumber. Sprinkle with scallion greens and serve immediately, with bread if desired.



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