Grapefruit and Avocado Salad With Seared Salmon

Name: Grapefruit and Avocado Salad With Seared Salmon
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters large bunches arugula, stems removed; 1 ripe avocado, pitted and sliced; 1 teaspoons freshly ground black pepper, divided; 1 large grapefruit; 1 teaspoons kosher salt, divided; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 425 grams wild salmon fillets (skin on); 59 milliliters toasted walnuts, roughly chopped

Grapefruit and Avocado Salad With Seared Salmon might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains around 25g of protein, 26g of fat, and a total of 382 calories. A mixture of arugula, walnuts, salmon fillets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 17 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Grapefruit

Arugula

Avocado

Juice

Cooking Oil

Equipment you will use

Cutting Board

Knife

Whisk

Bowl

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat.

Ingredients you will need

Salt And Pepper

Cooking Spray

Salmon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish