Ginger Dill Salmon

Fruity citrus and dill join ginger to make a salad like mixture added to a gently roasted, buttery salmon to melt in your mouth deliciousness. Both the salad and salmon can be made two days ahead, and everything is good at room temperature or cold. This is an easy make-ahead-friendly dish.

Adapted from https://cooking.nytimes.com/recipes

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 | Prep Time: 10 minutes | Cook Time: 15-20 minutes | Ready in: 25 minutes

Ingredients

• 1 1/2 pound salmon fillet, skin -on or skinless
• salt and pepper
• 6 T finely chopped dill
• 1 (2-inch) piece ginger, scrubbed and finely grated ( no need to peel)
• 2 T olive oil
• 1 grapefruit
• 2 oranges
• 1 avocado

Instructions

1. Heat oven to 325º. Line a sheet pan with parchment paper. Pat salmon dry, then place on the tray skin-side down and season with salt and pepper.
2. In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon (reserve the remaining dill-ginger mixture).
3. Bake salmon until cooked through 15-20 minutes when the fish flakes.
4. As the salmon cooks, cut the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peel into the remaining dill-ginger mixture to get out any juice.
5. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. Transfer the fruit and any juice on the cutting board to the dill-ginger mixture. Repeat steps 2 and 3 with the oranges.
6. Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with salt, pepper and a drizzle of olive oil.

This entree can be complemented with many types of sides such as baked sweet potato fries, rice, fresh green beans, cucumber slices or a baby greens.  Enjoy!