Name: Pan-Roasted Salmon with Grapefruit-Cabbage Slaw
Yield: 4 Servings
Ingredients: 1 large pink grapefruit, peel and pith removed, cut into segments, juice reserved; 1 small shallot, finely chopped; 5 4-oz. salmon fillets, preferably wild, skin on, pin bones removed; Kosher salt, freshly ground black pepper; 2 tablespoons olive oil, divided; 1 tablespoon plain low-fat Greek yogurt; 1/2 avocado, cut in ½" dice; 1/2 savoy cabbage, cored, very thinly sliced; Cilantro leaves (for serving)

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We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Recipe notes