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.