Honey-Garlic Salmon With Grapefruit 

Preparation

1. Step 1

   Heat oven to 400 degrees. Finely grate about half of the zest of the grapefruit into a medium bowl. Cut the grapefruit in half crosswise. Working with one half at a time, run a paring knife around the perimeter between the white pith and the flesh then loosen each section. Scoop the segments, leaving the juice behind, and add them to the bowl. Squeeze the juice from the emptied grapefruit halves into a small saucepan and use a spoon to remove any seeds or pith that fall into the pan.

2. Step 2

   Bring the grapefruit juice to a boil over high heat and boil until syrupy and reduced to about a tablespoon, about 3 minutes. Remove from the heat and stir in the honey and a little more than half of the garlic.

3. Step 3

   Line a rimmed sheet pan with parchment paper. Pat the salmon dry, rub with olive oil and season with salt and pepper. Place on the pan skin-side down and spoon the honey-garlic glaze over the top.

4. Step 4

   Roast until the salmon is just cooked through, 10 to 15 minutes. (It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.)

5. Step 5

   While the salmon roasts, add the parsley, mint (if using), remaining garlic and a generous pinch of salt to the bowl of grapefruit. Toss to combine.

6. Step 6

   Serve the salmon topped with grapefruit mixture.