- Calories per serving 360
- Fat per serving 23.9g
- Saturated fat per serving 3.2g
- Monounsaturated fat per serving 11.5g
- Polyunsaturated fat per serving 7.3g
- Protein per serving 25g
- Carbohydrate per serving 14g
- Fiber per serving 5g
- Cholesterol per serving 58mg
- Iron per serving 2mg
- Sodium per serving 309mg
- Calcium per serving 148mg
How to Make It
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.