Salmon Salad with Grapefruit and Avocado

Salmon Salad with Grapefruit and Avocado
Yield: Serves one for lunch or a light supper


  • 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 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)

Make It

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.