Consider this light dinner an antidote to a season of rich stews, braises, and roasts. Serve for date night, or double for 4 people.
1 tablespoon extra-virgin olive oil, divided
2 (6-oz.) salmon fillets, skinned
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup grapefruit sections
1/2 cup orange sections
1/4 cup thinly sliced shallots
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lime juice
Est. added sugars 0g
How to Make It
Heat a nonstick skillet over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle fillets evenly with 1/4 teaspoon salt and pepper. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, grapefruit sections, and remaining ingredients in a bowl; toss. Spoon grapefruit mixture evenly over fillets.
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