Ingredients

The following ingredients have 2 Servings
  • 1 (3/4 pound) salmon filet
  • ½ teaspoon sea salt
  • Freshly cracked black pepper
  • 1 large grapefruit
  • 4 cups spring mix salad greens
  • 1 avocado, cubed
  • Lemon wedges, for serving
  • Honey Mustard Vinaigrette

Instruction

  • Preheat the oven to 350°F with a rack in the center position
  • Line a rimmed sheet pan with parchment paper.Place the salmon on the prepared sheet pan
  • Season with salt and pepper to taste.Bake for 12 to 15 minutes (depending on thickness) or until the fish easily flakes with a fork.Meanwhile make the salad
  • Using a small paring knife, trim the tops and bottoms off the grapefruit so they sit flat
  • Carefully trim the peel off just enough to expose the fruit while removing as much of the white pith as possible
  • From here, either supreme the fruit by cutting out each wedge from the membranes or slice into rounds
  • Assemble the salad on each plate by layering the greens, avocado and grapefruit
  • Dress lightly with the vinaigrette
  • Divide the salmon into two pieces and place it on top of the salad, serve with lemon wedges alongside.