Ingredients

• 1- 1 ½ poundsalmon fillets, skin-on or skinless
• kosher salt
• black pepper
• 6 Tablespoonsfinely chopped dill
• 1 pieceginger, scrubbed and finely grated (no need to peel)
• 2 Tablespoonsextra-virgin olive oil, plus more for serving
• grapefruit
• oranges
• 6 smallsradishes, cut into thin wedges
• avocado
• Flaky sea salt, for finishing (optional)

Directions

1. Heat oven to 325 degrees
2. Line a sheet pan with parchment paper
3. Pat the salmon dry
4. place on the tray skin-side down (if there is skin)
5. season with salt and pepper
6. In a medium bowl, stir together the dill, ginger and olive oil until combined.
7. Season with salt and pepper
8. Spread half of the dill-ginger mixture over the top of the salmon.
9. Bake 15 to 20 minutes or until reaches 120 degrees
10. cut off the top and bottom of the grapefruit
11. set the grapefruit down on one of the cut sides
12. Follow the curve of the fruit to cut away the peel and pith
13. Squeeze the peels into the dill-ginger mixture to get out any juice
14. Cut the fruit in half from top to bottom
15. slice into ¼ inch thick half-moons
16. remove the seeds
17. If your pieces are especially large, halve them again.
18. Transfer the fruit and any juice on the cutting board to the bowl.
19. Repeat with the oranges
20. Add the radishes
21. season generously with salt
22. stir gently to combine.
23. Break the salmon into large pieces
24. divide across plates with the citrus salad
25. Peel and pit the avocado
26. then quarter lengthwise
27. add to plates
28. Season with salt
29. Spoon the juices from the bowl over top
30. season with black pepper
31. drizzle of olive oil
32. add flaky sea salt