Roasted Salmon With Grapefruit Relish Is Perfect for Dinner Out on the Deck This Spring

Grapefruit and omega-3s? With a crowd, this dish is sure to please.

1. Preheat the oven to 425°F. Pat the salmon dry with a paper towel. Salt and pepper the filet and then lay a few thin slices of grapefruit over the top, and drizzle with olive oil. 

2. Roast for about 15-20 minutes or until done throughout.

3. Rough chop the olives, capers, onion, ginger, about ½ of a grapefruit (supremed), parsley and dill, add about a tbsp of vinegar and a drizzle of olive oil, mix together well and set aside to marinate.

4. Remove salmon from the oven, let rest for about 5 minutes, remove slices of grapefruit, spoon the relish over and top with the juices from the pan, then some more fresh herbs as a garnish to really finish it off nicely. (I like to serve it right from the baking tray). 

Looking to get out of the winter blues and embrace these warmer spring days? Busting out the shorts and tucking away the wool socks? Showing some leg and realizing you need a tan, STAT? Well, add this recipe to your summer-prep repertoire. It’s cleansing, colorful, packed with nutrients and will give you a jumpstart on that hot summer bod.

We are at the tail end of grapefruit season but this dish is worth finding those juicy pink gems and using every drop. Paired with the subtly salty caselvetranos olive (in my opinion, they can stop making all other olives, these are IT) and some fresh herbs, you’ll be shocked how well this combination marries together.

I try to eat salmon at least once a week. The omega 3’s are hitting, it’s a great source of protein and it’s low in cholesterol and saturated fat. I also try to get wild-caught salmon—the taste and color are superior, it is low in contaminants and contains much more of the “good stuff” salmon has to offer. When choosing your herbs, you can create a combination of what you have on hand. I used fresh parsley and dill, but basil may be nice in here along with chives or cilantro. See how you like it and don’t be afraid to mix it up.

I like to serve the fish whole, right on the parchment paper it was roasted on. For the full effect, spoon all of the beautiful relish over the top. Portion it out right at the table and spoon the extra juices over each serving.

Enjoy the colors of this dish—it’s my favorite part. I think I’ve designed my whole summer wardrobe around this color palette. 

How To Make Roasted Salmon With Grapefruit Relish

1. Preheat the oven to 425°F. Pat the salmon dry with a paper towel. Salt and pepper the filet and then lay a few thin slices of grapefruit over the top, and drizzle with olive oil.

2. Roast for about 15-20 minutes or until done throughout.

3. Rough chop the olives, capers, onion, ginger, about ½ of a grapefruit (supremed), parsley and dill, add about a tbsp of vinegar and a drizzle of olive oil, mix together well and set aside to marinate.

4. Remove salmon from the oven, let rest for about 5 minutes, remove slices of grapefruit, spoon the relish over and top with the juices from the pan, then some more fresh herbs as a garnish to really finish it off nicely. (I like to serve it right from the baking tray). 

More Spring Recipes To Try:

• 28 Sensational Spring Dinner Ideas Utilizing the Best-of-the-Season Produce
• 23 Vibrant Spring Side Dishes To Whip Up When You Want Something Fresh, Fast and Delicious
• 40 Veggie-Forward Recipes You’ll Want to Make On Repeat This Spring
• 35 Spring Appetizers That Work for Every Kind of Celebratory Occasion

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