2 (8-ounce) skinless wild-salmon fillets
Course salt and freshy ground pepper to taste
3 tablespoons extra-virgin olive oil, divided use
2 spring onions, thinly sliced
2 cups fresh arugula
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, and sliced
1 tablespoon fresh lime juice
Fresh chopped dill for sprinkling (optional)
Preheat oven to 375 degrees. Season salmon fillets with salt and pepper. Place filets in a baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with half of spring onions. Bake until salmon filets are partially opaque in center, about 10 to 12 minutes. Transfer to a dish and let cool. Meanwhile, divide arugula between 4 plates. Add salmon pieces, grapefruit segments, avocado slices and remaining sliced spring onions. Season each with salt and pepper. Whisk lime juice with remaining olive oil and drizzle over each salad. Sprinkle with fresh dill if desired.
Yield: 4 servings
