• Refrigerate citrus sections until assembling salad. In a small bowl, whisk orange juice, grapefruit juice, grapeseed oil, honey and 1/8 tsp each of the salt and pepper. Set aside.

  • Heat a nonstick skillet over medium-high heat. Season skinned side of salmon with 1/4 tsp each of the salt and pepper. Place skin side down in skillet and cook 3 to 4 minutes, until nicely seared. Turn fish and cook an additional 4 minutes or until cooked through. Remove to a plate.

  • In a large bowl, toss lettuce with 4 tbsp of the dressing. Add citrus sections, avocado slices and scallions. Toss gently.

  • Serve salmon over salad and drizzle with remaining dressing. Sprinkle remaining salt over salad. Serve with flatbreads, if desired.

Nutrition Facts

451 calories; 22 g total fat; 72 mg cholesterol; 365 mg sodium. 35 g carbohydrates; 30 g protein;