Baked Salmon with Grapefruit Salad Recipe
This Baked Salmon with Grapefruit Salad recipe delivers perfectly moist and flaky salmon in just 15 minutes, paired with a fresh and vibrant grapefruit and avocado salad dressed in a honey mustard vinaigrette. It’s a light, healthy, and delicious meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 1 (¾ pound) salmon filet
- ½ teaspoon sea salt
- Freshly cracked black pepper, to taste
Salad
- 4 cups spring mix salad greens
- 1 avocado, cubed
- 1 large grapefruit
For Serving
- Honey Mustard Vinaigrette, for serving
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position a rack in the center. Line a rimmed sheet pan with parchment paper to prepare for baking the salmon.
- Prepare Salmon: Place the salmon filet on the prepared sheet pan. Season evenly with sea salt and freshly cracked black pepper to taste, ensuring the flavors enhance the fish.
- Bake Salmon: Bake the salmon in the preheated oven for about 12 to 15 minutes, depending on its thickness. The salmon is done when it flakes easily with a fork, indicating moist and tender flesh.
- Prepare Grapefruit: While the salmon bakes, prepare the grapefruit. Use a small paring knife to trim the top and bottom to create flat edges. Then carefully peel away the skin, removing as much of the white pith as possible to avoid bitterness. Supreme the grapefruit by cutting out each wedge from the membranes or slice it into rounds as preferred.
- Assemble Salad: Divide the spring mix salad greens evenly onto four plates. Top each plate with cubed avocado and the peeled grapefruit segments or rounds. Drizzle each salad generously with honey mustard vinaigrette to add a sweet and tangy flavor balance.
- Serve Salmon: Once baked, divide the salmon filet into two portions. Discard the skin and place one salmon piece atop each salad. Serve immediately with lemon wedges on the side for an extra burst of fresh citrus.
Notes
- Use fresh, high-quality salmon for best flavor and texture.
- Adjust baking time as needed based on the thickness of the salmon filet.
- Supreming grapefruit reduces bitterness and enhances the salad’s presentation.
- The honey mustard vinaigrette adds a perfect balance of sweetness and acidity that complements both the salmon and grapefruit.
- Lemon wedges can be squeezed over the salmon just before eating for added brightness.
