Serves 4 / This simple but elegant salad is perfect for a special lunch. Serving tip: Start the meal with small cups of white bean soup garnished with rosemary, and finish with fresh figs stuffed with almonds and goat cheese. Ingredient tip: When blackberries are out of season, substitute fresh fig slices; or use frozen blackberries, gently thawed.

1 pound salmon fillet
3 tablespoons olive oil, divided
Salt and pepper
1/2 cup dry white wine
2 cloves garlic, crushed
1/4 cup grapefruit juice
1 tablespoon honey
1 tablespoon minced fresh basil
4 cups mixed salad greens
4 cups baby arugula leaves
1 avocado, pitted and thinly sliced
1 cup fresh blackberries
1/2 cup coarsely chopped walnuts, toasted

1. Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes.

2. While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.

3. Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

Nutrition Facts Per Serving:
Calories: 480 calories
% fat calories: 63
Fat: 35g
Saturated Fat: 5g
Cholesterol: 62mg
Protein: 28g
Carbohydrate: 18g
Fiber: 7g
Sodium: 72mg