TASTY Tuesday! Grapefruit and Avocado Salad with Seared Salmon

1 large grapefruit

2 large bunches arugula

1 ripe avocado, pitted and sliced

2 Tbsp fresh lemon juice

2 Tbsp olive oil

½ tsp koser salt

½ tsp ground black pepper

3 – 5 oz salmon fillets (skin on)

¼ toasted walnuts, roughly chopped

Peel and segment the grapefruit with a sharp knife, reserving juice in a bowl. Toss grapefruit segments and juices with arugula and avocado.  Divide among 4 serving plates.  Mix together the lemon juice, oil and ¼ tsp of the salt and pepper. 

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large 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 pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break fillet into 4 pieces and top each salad with 3 pieces of the
fish.  Drizzle with the reserved dressing and top with walnuts.