Grapefruit and Avocado Salad With Seared Salmon
Walnuts and salmon contain heart-healthy omega-3 fatty acids. Plus, avocado is packed with monounsaturated fats, which also help your heart.
Prep Time:
Cook Time:
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Ingredients:
| 1 | large grapefruit |
| 2 | large bunches arugula, stems removed (10 cups) |
| 1 | ripe avocado, pitted and sliced |
| 2 tablespoons | fresh lemon juice |
| 2 tablespoons | olive oil |
| 1/2 teaspoon | kosher salt, divided |
| 1/2 teaspoon | freshly ground black pepper, divided |
| cooking spray | |
| 3 | (5-ounce) wild salmon fillets (skin on) |
| 1/4 cup | toasted walnuts, roughly chopped |
Directions:
1. 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.
2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. 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. Drizzle salads with reserved dressing; sprinkle with walnuts.
Source: health.com
