Baked Wild Salmon Salad with Grapefruit, Avocado, and Lemon-Ginger Dressing
This luxuriously textured salad features wild salmon, an excellent source of omega-3s. These anti-inflammatory fats can help to lower LDL levels and reduce the plaque deposits in blood vessels that contribute to heart disease. Avocado is rich in heart-healthy potassium, folate, and oleic acid, while grapefruits add vitamin C, a potent antioxidant that aids in reducing cholesterol levels.
Fresh, pungent arugula greens, a member of the mustard family, provide an extra helping of folate and, along with ginger in the dressing, an added circulatory boost.
- 4 – 4 oz (125 g) wild salmon filets
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 red grapefruit, peeled and segments cut out (reserve any extra juice)
- 1 Tbsp (15 mL) fresh ginger root, grated
- 4 cups (1 L) fresh baby arugula
- 1 avocado, peeled and sliced
- Salt and pepper to taste
- Preheat oven to 350 F (180 C). Place salmon filets on parchment paper-lined baking sheet. Bake 8 to 10 minutes or until flesh is opaque in centre of filet. Set aside and keep warm.
- Combine lemon juice and reserved grapefruit juice with grated ginger. In large mixing bowl, toss arugula with dressing. Divide among four plates.
- Place portions of avocado and grapefruit on each plate. Top with salmon filets broken into large chunks. Season to taste as desired.
Each Serving Contains:
298 calories; 8 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 5 g fibre; 22 mg sodium