Salmon Tacos with Grapefruit & Avocado Salsa

These salmon tacos are incredibly fresh and delicious, and bonus: they are bursting with nutrition!!! The omega-rich wild salmon, probiotic-packed sauerkraut, and fibre-filled veggies provide major wellness points.

Another great thing about this recipe– it is complete, start to finish, in about 20 minutes. Make this your go-to recipe on busy weeknights! Salmon cooks quickly in the oven, providing just enough time to whip together the fresh salsa and slice a few additional veggies. Feel free to improvise with whatever vegetables you have on hand. Red cabbage, bell peppers, and cucumber would be delicious, too!

I decided to keep the flavourings on the salmon simple with just salt and pepper. If you’re feeling adventurous, a sprinkle of cumin, smoked paprika and garlic powder would be delicious, or a smear of Dijon mustard and a squeeze of lemon would work, too!

Give this recipe a try! I hope you love it as much as I do!

Salmon Tacos with Grapefruit & Avocado Salsa

For the salmon:
4 salmon fillets
Olive oil
Salt and pepper

For the salsa:
1 grapefruit, sectioned and diced (about 3/4 cup)
2 avocados, diced
1/2 jalapeno, seeds and ribs removed for a milder flavour, minced
1 clove garlic, grated or minced
Salt and pepper, to taste

Other Ingredients:
Corn tortillas
2 cups arugula
4 radishes, thinly sliced
1/4 red onion, thinly sliced
Fresh cilantro
Plain Greek yogurt
Optional: beet sauerkraut, sprinkle of sesame seeds, hot sauce

1) Preheat oven to 425F and line a baking sheet with foil. Pat salmon fillets dry with paper towel and place on baking sheet (skin side down). With a pastry brush or your fingers, rub salmon evenly with olive oil. Sprinkle with salt and pepper. Bake for 10-12 minutes, or until cooked through. Allow to cool slightly and remove skin (it should peel off easily).

2) While salmon is cooking, prepare the salsa. Add all salsa ingredients to a bowl and toss to combine. *Tip*: Section the grapefruit over top of a second bowl to catch all of the juices. Drink the juice (yum!) or discard- do not add to the salsa or it will be too liquidy.

3) Slice remaining veggies and toast corn tortillas if you wish (I did so in the oven on broil).

4) Assemble!

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