Line sheet pan with parchment paper

Pat the salmon dry and  place skin side down and season with salt and pepper

In a medium bowl, combine the dill, ginger and olive oil. Season with salt and pepper.

Spread half the mixture on the salmon (reserve the rest of the mixture).

Bake salmon for 15-20 minutes.

As the salmon cooks, cut off the top and bottom of the grapefruit and oranges and slice into half moons. Squeeze the juice from the tops of the fruit into the dill mixture. Add radishes.

Plate the fruit salad, salmon, avocado, and optional parboiled and grilled red potatoes on a plate, sprinkle remaining dill mixture over the top. Season with additional salt, pepper and olive oil if needed.

*POTATOES- quarter red potatoes and parboil. Place them in grill pan with olive oil, garlic powder, parsley and salt and pepper and grill into crispy.