Pan-Roasted Salmon with Grapefruit, Fennel & Kale


If there is such a thing as “too healthy” this dish may just be it! Heart healthy salmon, fiber-enriched kale, vitamin C filled grapefruit and a garnish of avocado (which I’ve been told is one of the only foods that humans can sustain on solely for the rest of their lives). However, the best part of this well-rounded meal is the flavor combination. The savory veggies with the tangy fruit and hearty salmon are literally like a dream come true. Try it and see what I mean! Please!


3 pieces center-cut fresh salmon pieces (about 1 lb.)
1/2 teaspoon Kosher salt
Ground pepper to taste
1 tablespoon ground mustard
1 tablespoon olive oil
1 teaspoon crushed garlic or one large clove minced
1 teaspoon champagne vinegar
1 teaspoon honey
1/2 teaspoon salt
juice of one half grapefruit + sections to garnish
1 fennel bulb sliced thinly
1 shallot sliced thinly
1 bunch kale cleaned, torn and stems removed
Sliced avocado to garnish


1.) Preheat oven to 400 degrees.
2.) In a small bowl mix together garlic, mustard, honey, grapefruit juice and champagne vinegar.


3.) Lightly spray a small foiled lined baking sheet.
4.) Sprinkle fish with 1/4 teaspoon salt and ground pepper.


5.) Toss shallot & fennel with the vinaigrette mixture.


6.) Lay salmon on pan and toss the shallot and fennel in between.
7.) Bake for 10-12 minutes until fish is opaque in the center.
8.) During the last few minutes of the salmon cooking time toss the kale with remaining salt, pepper and olive oil and layer on top of the salmon. It should just crisp up.


9.) Serve with sliced avocado and grape fruit sections.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit