Pink Grapefruit Salmon (266 )
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
