1 T. olive oil 

1 red onion, thinly sliced 

1 can (15-19 oz) cannellini beans, rinsed and drained 

1/4 C. chopped flat leaf parsley 

2 tsp. finely grated lemon zest 

1/4 tsp. salt 

1/4 tsp. black pepper 

1 pink grapefruit, peeled and cut into segments 

1 navel orange, peeled and cut into segments 

1 T. fresh lemon juice 

4 center cut salmon fillets (4 oz each), with skin 

 

In medium nonstick skillet, heat oil over medium heat. Add onion and cook, stirring, 5 minutes or until softened. Stir in beans, parsley, lemon zest, and half of the salt and pepper. Cook, stirring, 3 minutes or until heated through. Transfer to medium bowl and stir in grapefruit and orange segments and lemon juice. Set aside. Season salmon with the remaining salt and pepper. Heat large nonstick skillet over medium high heat. Add salmon, skin side down, and cook 2 minutes. Turn salmon over and cook about 2 minutes on each of the remaining sides, until fish is browned and just opaque throughout. Transfer salmon to serving plates and spoon salad on side

 

Yield: 4 servings

Calories: 285

Fat: 8g

Fiber: 6g