Grapefruit And Avocado Salad With Seared Salmon

• 1 large grapefruit
• 2 large bunches arugula, stems removed (10 cups)
• 1 ripe avocado, pitted and sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 3 (5-ounce) wild salmon fillets (skin on)
• 1/4 cup toasted walnuts, roughly chopped

1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.
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grapefruit, bunches arugula, avocado, lemon juice, olive oil, kosher salt, freshly ground black pepper, cooking spray, salmon, walnuts

Taken from www.myrecipes.com/recipe/grapefruit-avocado-salad-3 (may not work)