Stovetop Citrus-Dill Salmon with Red Cabbage & Cucumber Slaw

Light, citrusy, and fast: tender salmon with bright grapefruit + dill, served over a crunchy cabbage-cucumber slaw. No heavy sauces.

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Fresh Farm Raised Atlantic Salmon Whole Fillet 10–12 oz total (2 portions) $9.99/lb sale (reg $10.99)
Organic Red Cabbage 1/2 small head (about 4 packed cups shredded) $1.99/lb
Organic Cucumber 1/2 large cucumber, thinly sliced
Simple Truth Organic® Baby Dill 2–3 tbsp chopped
Del Monte® No Sugar Added Red Grapefruit Jar (or fresh grapefruit if you have) 2–3 tbsp grapefruit segments, chopped + 1 tbsp juice
Pantry: olive oil 2 tsp
Pantry: vinegar (apple cider or rice) 1 1/2 tbsp
Pantry: salt & black pepper to taste
Pantry: optional honey 1/2 tsp (optional)

Make the slaw: In a bowl toss red cabbage, cucumber, dill, vinegar, 1 tsp olive oil, a pinch of salt and pepper. Add grapefruit juice/segments (and optional 1/2 tsp honey). Let sit while you cook.
Cook salmon (stove): Pat salmon dry, season lightly with salt/pepper. Heat 1 tsp olive oil in a nonstick skillet over medium. Cook 3–4 minutes skin-side down (or first side), flip, cook 2–3 minutes more until just opaque.
Finish & serve: Spoon a little grapefruit over the salmon. Serve alongside (or over) the slaw. Adjust salt/acid to taste.

Health notes: Lean, high-protein, high omega-3; lots of fiber from cabbage. Keep oil to 1 tsp per portion for extra lightness.

Drink pairing: Sparkling water with grapefruit/lime; or a dry Sauvignon Blanc.

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