This Avocado Salmon Salad with Fennel, Grapefruit, and Jalapeno is a healthy way to enjoy salmon's healthy fats! I love the tangy grapefruit vinaigrette!
Season the salmon with salt and pepper on both sides. Heat the oil in a large cast iron skillet over medium high heat. Once hot add the salmon skin side down to the pan. Cook 4 minutes until the skin is crispy and the fish easily lifts from the skillet with a spatula. Flip and continue to cook 4-5 minutes for a medium doneness.
For the dressing simply mix all ingredients in a small jar to combine.
Divide the salad greens between four bowls, top with fennel, jalapeno, avocado, and grapefruit segments. Top with salmon and drizzle with dressing to serve.