salmon, grapefruit, vinaigrette, pistacios, broccoli- Salmon with Grapefruit Vinaigrette- cook for your life- anti-cancer recipes

Salmon With Grapefruit Vinaigrette

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings

This recipe is one of the simplest ways to cook salmon and an even more delicious way to eat it. The pleasantly bitter-tasting broccoli rabe and tangy vinaigrette contrast beautifully with the richness of...


    4 (4-ounce) fillets of salmon

    Salt and pepper, to taste

    1 tablespoon olive oil

    1 bunch of broccoli rabe, any thick stalks trimmed

    4 tablespoons Grapefruit Pistachio Vinaigrette

    1/4 cup pistachios, lightly toasted and chopped

Nutrition Facts


361 cals


26 g

Saturated Fat

5 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

8 g


6 g


1 g


4 g


29 g


573 mg


  1. Rub salt and pepper onto the salmon fillets.
  2. In a wide skillet with a lid, heat the oil over medium-high heat. Add the salmon to the pan, skin side up. Cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or to desired doneness.
  3. While the salmon is cooking, drop the broccoli into a pot of boiling salted water. Boil for 3 minutes, then drain.
  4. Divide the broccoli among 4 plates, then top with salmon and evenly drizzle over the vinaigrette, garnish with pistachios, if using. Serve.

Chef Tips

A good way to cook salmon while reducing fishy smells is to bake it, instead. Put salmon fillets skin-side down on parchment paper on a baking sheet with a sprinkle of salt and pepper, and evenly coated with olive oil. Baked in a 425F oven for 10-15 minutes or until a food thermometer reads 145F when inserted into the thickest part of the fish.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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