Ginger-Dill Salmon Salad

This recipe is from The New York Times, and it’s simple, fresh and perfect for spring!

Ingredients:

1 ½ lbs salmon filet

Salt and pepper

6 Tablespoons finely chopped dill

1 (2 inch) piece of ginger, peeled and finely grated

2 Tablespoons olive oil, plus more for serving

1 grapefruit

2 oranges

6 radishes cut into thin slices

1 avocado

Salad greens

Flaky sea salt for finishing (optional)

Instructions:

Preheat the oven to 325. Line a baking sheet with parchment paper. Pat the salmon dry and place on the tray skin side down and season with salt and pepper.

In a medium bowl, stir together the dill, ginger and olive oil until combined and season with salt and pepper. Spread half the mixture on top of the salmon. Reserve the remaining dill-ginger mixture. Bake until the salmon is cooked through, 15-20 minutes. The salmon is done when the fish flakes or a meat thermometer is 120 degrees.

While the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides, and then carefully cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the grapefruit in half from top to bottom, then slice into ¼ inch thick half moons and remove the seeds. Transfer the fruit and any juice to the bowl. Repeat with the oranges. Add the sliced radishes and season generously with salt, stir gently to combine.

Break the salmon into large pieces and mix with the salad greens, citrus and radishes. Pit, peel and cut the avocado into chunks and top with the juices from the bowl, black pepper, another drizzle of olive oil and flaky salt if desired.

Enjoy!

*This recipe says it serves four, but in our household, it only serves two, potentially with some leftovers.