Recipe Instructions:
Ingredients
1 (¾ pound) salmon filet
½ teaspoon sea salt
Freshly cracked black pepper, to taste
4 cups spring mix salad greens
1 avocado, cubed
1 large grapefruit
Honey Mustard Vinaigrette, for serving
Lemon wedges, for serving
Method
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 and sprinkle with salt and pepper to taste.
Bake until the fish easily flakes with a fork, about 12 to 15 minutes (depending on thickness).
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 slicing into rounds.
Divide the salad greens onto 4 plates. Top with avocado and grapefruit. Drizzle with the vinaigrette. Divide the salmon into two pieces, discard the skin and place one piece on top of each salad.
Serve with lemon wedges alongside.
