This tasty, tangy recipe is a fresh take on salmon, which is always a winner when it comes to flavour and nutrient density.
Salmon provides half the energy along with heaps of protein, omega 3, vitamins B3, B5, B12 and D, along with choline and selenium.
Avocado adds luxurious monounsaturated fat, folate, copper and potassium, while the grapefruit adds a kick with vitamins A and C. For extra minerals and crunch, feel free to add your favourite greens.
One serve provides 445 calories, 36 g protein, 26 g fat, 13 g net carbs and P:E = 0.9.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 170 g (5.3 oz) salmon fillet
- One grapefruit, segmented, juice reserved
- Half an avocado, cubed
- Salt & pepper to taste
- Heat a frying pan to medium-high heat. Once hot, add the salmon skin side down. Leave salmon to cook undisturbed for 2–3 minutes.
- When the colour has lightened 3/4 of the way up the fillet, turn salmon and cook another 30 seconds.
- While the salmon is cooking, mix the grapefruit and any grapefruit juice with the avocado. Add salt and pepper to taste, set aside.
- Place the salmon on your plate and top with the salsa.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
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