Grapefruit and Avocado Salad With Seared Salmon

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Fatty acids from the walnuts and salmon, as well as monounsaturated fats from the avocado keep this dish heart-healthy.
• Grapefruit helps kick up fat-burning and stabilizes blood sugar.
• This salad nets you a good amount of the B vitamin niacin, which helps keep your skin, hair, and eyes healthy.

1 large grapefruit

2 large bunches arugula, stems removed (10 cups)

1 ripe avocado, pitted and sliced

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

3 (5-ounce) wild salmon fillets (skin on)

1/4 cup toasted walnuts, roughly chopped

Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick 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 each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.