Prep Time: 10 min. • Cook Time: 15 min.
Preheat oven to 375°F. Carefully peel the grapefruit removing the skin and pith. Slice into ½-inch slices. Slice the avocado. Pour the poppy seeds on a plate and dip the top part of the salmon in poppy seeds to create a nice crust.
To make the pickled onions, thinly slice the red onions. In a pot, bring the vinegar, water, salt and sugar to a boil. Pour over the onions and let sit.
Rub a sheet tray with 2 teaspoons of olive oil. Place the salmon on the tray and in preheated oven. Cook for 10-12 minutes. Remove from the oven and flake into large chunks. For food safety, cook salmon to an internal temperature of 145°F.
Arrange the grapefruit, avocado and pickled onions on a platter. Drizzle with half of the dressing. Place the salmon on top and sprinkle with pumpkin seeds and remaining dressing.
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