Recipe of the Week: Grapefruit and Avocado Salad with Seared Salmon

Ingredients:

• 1 large grapefruit
• 2 large bunces arugula, stems removed (10 cups)
• 1 ripe avocado, pitted and sliced
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• Cooking spray
• 3 (5-oz) wild salmon fillets (skin on)
• 1/4 cup toasted walnuts, roughly chopped

Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: Makes 4 servings (serving size = 2 1/2 cups salad and 3 oz salmon)

Preparation
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, olive oil, and 1/4 tsp 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 the pan (about 4 minutes).  Using a spatula, gently flip fish and cook about 3 minutes more.  Break Each fillet into four pieces; top salads with 3 pieces fish.  Drizzle salads with reserved dressing; sprinkle with walnuts.

Nutritional Information:
Calories per serving: 360
Fat per serving: 23.9 g
Saturated Fat per Serving: 3.2 g
Monounsaturated Fat per serving: 11.5 g
Polyunsaturated Fat per serving: 7.3 g
Protein per serving: 25 g
Fiber per serving: 5 g
Iron per serving: 2 mg
Sodium per serving: 309 mg
Calcium per serving: 148 mg

Source: Health Magazine