Pink Grapefruit Salmon

A mouth watering addition to a salmon dish, pink grapefruit contains plant chemicals lycopene and vitamin A precursors. The segment skin contains pectin a prebiotic that is great for gastric health. 

Ingredients

Low-fibre - 2 grams fibre per serve

4 slices of salmon with skin on
1 pink grapefruit (peeled & segmented)*
100 grams baby spinach
50 grams lemon marinated olives finely sliced
40 ml extra virgin olive oil
30 ml apple cider vinegar
salt and pepper to taste

High-fibre - 4 grams fibre per serve

4 slices of salmon with skin on
1 pink grapefruit (peeled & segmented)*
100 grams kale or kale with mixed leaves
50 grams lemon marinated olives finely sliced
40 ml extra virgin olive oil
30 ml apple cider vinegar
salt and pepper to taste

Pink Grapefruit Salmon Directions

Preheat the oven to 210C

Line a baking tray with baking paper 

Pat the salmon pieces dry with a paper towel

Squeeze the juice from four of the pink grapefruit segments and rub the juice into the salmon

Then rub in a little of the olive oil and season with salt and pepper

Place the salmon on the baking tray, skin side up and bake for about 10 minutes

To serve, add the kale(or spinach), lemon marinated olives and the remaining pink grapefruit segments to a bowl

Toss with the rest of the olive oil, apple cider vinegar  

Top with the baked salmon and season to taste

Recipe notes

* Segment skin on the grapefruit may be removed for ostomates

Nutrition facts

diet gluten free lactose free

Per Serving

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