This Baked Salmon with Grapefruit Salad is a quick, flavorful meal that combines tender, flaky salmon with bright, juicy citrus and creamy avocado.
Packed with lean protein, heart-healthy fats, and fiber-rich greens, it’s perfect for a light yet satisfying lunch or dinner.
Low in carbs and high in nutrients, this dish makes everyday cooking effortless and nourishing.
Salmon with Grapefruit Salad
Equipment
- 1 rimmed baking sheet
- Parchment paper (1 sheet)
- Small paring knife
- Cutting board
- Chef’s knife
- Measuring spoons
Ingredients
- ¾ pound salmon filet
- ½ teaspoon sea salt
- Freshly cracked black pepper to taste
- 4 cups spring mix salad greens
- 1 avocado cubed
- 1 large grapefruit
- Honey mustard vinaigrette for drizzling
- Lemon wedges for serving
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Position the oven rack in the center to ensure even cooking. Line a rimmed baking sheet with a sheet of parchment paper to prevent sticking and make cleanup effortless. This simple step also helps maintain the salmon’s moisture during baking.
- Season the Salmon Filet: Place the salmon filet skin-side down on the prepared baking sheet. Lightly sprinkle ½ teaspoon of sea salt evenly across the top, followed by freshly cracked black pepper to taste. Gently rub the seasonings into the fish, ensuring every surface is coated. This enhances flavor without overpowering the natural taste of the salmon.
- Bake the Salmon: Transfer the salmon to the preheated oven and bake for 12–15 minutes. Cooking time depends on the thickness of the filet; the fish is done when it flakes easily with a fork and is opaque throughout. Avoid overbaking, as this can dry out the salmon. Use a fork to gently test the thickest part of the fish before removing it from the oven.
- Prepare the Grapefruit for the Salad: While the salmon is baking, prepare the grapefruit. Begin by trimming the top and bottom ends with a small paring knife so the fruit can sit flat on a cutting board. Carefully cut away the peel and as much of the white pith as possible, exposing the bright fruit beneath. This ensures the salad is sweet and avoids bitterness.
- Segment or Slice the Grapefruit: Once peeled, choose your preferred presentation. You can supreme the grapefruit by cutting out each wedge individually between the membranes for a clean, elegant look. Alternatively, slice the grapefruit into thin rounds for a more rustic presentation. Set aside the prepared fruit for plating.
- Cube the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into evenly sized cubes to create creamy, bite-sized pieces that will complement the grapefruit and greens. Handle the avocado gently to maintain its shape and prevent bruising.
- Assemble the Salad Base: Divide the spring mix greens evenly onto two plates, creating a generous bed for the toppings. The greens provide a fresh, crisp foundation and add fiber and nutrients to the meal.
- Add Grapefruit and Avocado: Arrange the prepared grapefruit segments or slices over the greens, then scatter the avocado cubes evenly across the salad. This combination balances bright citrus flavors with creamy avocado, adding both texture and visual appeal.
- Dress the Salad: Drizzle honey mustard vinaigrette lightly over the salad. The vinaigrette adds a subtle sweetness and tang that enhances the flavors of the salmon and citrus. Be careful not to overdress; a light coating is enough to bring the ingredients together without overwhelming them.
- Top with Baked Salmon: Once the salmon has finished baking, remove it from the oven and allow it to rest for 1–2 minutes. Gently discard the skin, then cut the filet into two portions. Place one piece of salmon on top of each salad plate, ensuring each portion maintains its flakiness.
- Serve with Lemon Wedges: Finally, serve each plate with a fresh lemon wedge on the side. A quick squeeze of lemon just before eating adds a bright, zesty finish that complements both the salmon and the salad.
- Enjoy Immediately: This salad is best enjoyed fresh, while the salmon is warm and the greens are crisp. Pair with a light white wine or sparkling water for a simple yet elegant meal.
Notes
- Choose fresh, high-quality salmon for the best flavor and texture; wild-caught salmon has a richer taste, while farmed is milder and often more affordable.
- To ensure even cooking, allow the salmon to come to room temperature for 10–15 minutes before baking.
- When preparing grapefruit, use a sharp paring knife to remove the peel and pith cleanly, which prevents bitterness.
- Supreming grapefruit creates elegant wedges, but slicing rounds works just as well for casual meals.
- Avocado should be ripe but firm; overripe avocado can become mushy when combined with the salad.
- This dish is naturally low-carb, high-protein, and rich in heart-healthy fats from salmon and avocado, making it a great choice for balanced meals.
Chef’s Secrets for Perfect Salmon
The secret to perfectly baked salmon lies in temperature control and timing. Always preheat the oven to ensure even cooking, and avoid overbaking to preserve moisture.
Lightly seasoning the salmon with salt and pepper enhances its natural flavors without overpowering the fish.
When adding avocado and citrus, do so just before serving to maintain their texture and vibrant appearance.
For extra flavor, a thin drizzle of olive oil or a sprinkle of fresh herbs, like dill or parsley, can elevate the dish without complicating it.
Serving Suggestions for Flavor Pairing
This salmon salad shines on its own, but pairing it with complementary sides can create a more complete meal.
Consider crusty whole-grain bread or a small portion of quinoa for added fiber and texture.
A light white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the citrus notes of the grapefruit.
For extra crunch, sprinkle toasted almonds or pumpkin seeds over the salad.
A final squeeze of fresh lemon just before serving brightens all the flavors and adds a fresh, tangy finish.
Storage Tips for Freshness Retention
To maintain flavor and texture, store leftover salmon and salad components separately.
Place baked salmon in an airtight container in the refrigerator for up to 2 days.
Keep grapefruit slices and avocado in separate containers; avocado can be lightly brushed with lemon juice to prevent browning.
Greens are best kept dry and un-dressed until serving. Reheat salmon gently in a low oven (275–300°F) or enjoy cold atop the salad.
Avoid storing the fully assembled salad for more than a few hours to keep it crisp and fresh.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes, frozen salmon works well if fully thawed in the refrigerator overnight. Pat it dry before seasoning to ensure even baking and avoid excess moisture.
2. What if I don’t like grapefruit?
You can substitute grapefruit with orange, blood orange, or even a mix of citrus fruits. Each adds a bright, slightly sweet-tart flavor that complements the salmon and avocado.
3. Can this recipe be doubled for more servings?
Absolutely! Simply bake the salmon on a larger sheet pan or in batches. Adjust the salad ingredient quantities accordingly to serve additional guests.
4. How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork at the thickest part and is opaque throughout. Avoid overcooking to prevent dryness. A meat thermometer can also help—135–140°F is ideal for moist, tender salmon.
5. Can I make this salad ahead of time for meal prep?
Yes, but store components separately. Keep salmon in an airtight container, citrus and avocado in separate containers (brush avocado with lemon to prevent browning), and greens dry. Assemble just before eating for best texture and flavor.
