Serves 4 - Prep 20 min - Cook 5 min
2 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
4 x 120 g salmon fillets, skin on
2 tsp olive oil
2 Ruby Red grapefruit, peeled
1 avocado, halved, stone removed, peeled, thinly sliced lengthways
1 red onion, thinly sliced
1/2 bunch watercress, sprigs picked
1 long red chilli, seeded, thinly sliced
1/2 cup mint leaves
1 tbsp olive oil
1 tsp Dijon mustard
- Combine the paprika, cumin, oregano, thyme and pepper in a shallow bowl. Season with salt. Dip each salmon fillet in the spice mixture and gently toss to lightly coat.
- Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and lightly cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, hold the grapefruit over a jug and use a small sharp knife to cut each grapefruit into segments, collecting any juice in a jug. Combine grapefruit, avocado, onion, watercress, chilli and mint in a large bowl. Whisk the reserved juice, oil and mustard together in a small bowl. Drizzle over the salad. Divide among serving plates. Top with salmon.
Per Serve: 34g protein - 30g of fat (7g saturated fat) - 18g carbs - 7g dietary fiber - 491 calories