Wild Seared Salmon on Grapefruit & Arugula Salad
salmon and argula

This super salad is bursting with healthy weight-loss properties, thanks to some powerful nutrients that also happen to make for one awesome flavor combination. Heart-healthy omega-3 fatty acids abound in wild salmon and walnuts, bolstered nicely with waist-slimming monounsaturated fats from avocado. Grapefruit not only balances this dish with the perfect sweet and sour touch, but it also brings with it the ability to help stabilize blood sugar and insulin levels while metabolizing fat.

Set on a bed of lovely arugula greens, this is the perfect lunch or light dinner that can be quickly thrown together on any day of the week.


Wild Seared Salmon on Grapefruit Arugula Salad


5 oz. wild salmon filets

1 grapefruit, peeled and segmented (reserve juice when cutting)

1 avocado, peeled, pitted, sliced

¼ cup raw walnut pieces

10 cups arugula, washed, torn

2 Tbsp extra-virgin olive oil

2 Tbsp fresh lemon juice

½ tsp coarse salt, divided

½ tsp cracked black pepper, divided

½ tsp dried tarragon, divided

In a glass bowl, whisk together the olive oil, lemon juice, grapefruit juice, ¼ tsp tarragon, ¼ tsp coarse salt and ¼ tsp cracked black pepper. Set this dressing aside to infuse on the counter for several minutes.

Coat a skillet with some oil and heat over medium heat on the stove. Rub the remainder of the tarragon, salt and pepper into both sides of the salmon, and place it on the skillet to cook on each side until flaky (about 4 minutes per side).

Meanwhile, in a large bowl, toss together the arugula, grapefruit and avocado. Divide among serving plates. Break cooked fish into chunks and top these over the salad plates. Drizzle each plate with salad dressing and sprinkle over with walnuts.


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