Salmon with Blood Orange-Cabbage Slaw

Bon Appetit included this recipe in their beginning-of-the-year 'foodie cleanse,' and it was a big hit in our house.  The salmon is cooked very simply with just salt and pepper, and you could easily substitute in another type of fish (or even chicken breast).  The fish is paired with a fantastic slaw made of cabbage, blood oranges, and Greek yogurt.  Everything comes together quickly, meaning this meal has it all -- it's fast enough for a weeknight, but also healthy and full of flavor.  You can always add bread on the side if you are not on a cleanse!

Salmon with Blood Orange-Cabbage Slaw (adapted from Bon Appetit)
Serves 4

2 blood oranges
1 small shallot, minced
Olive oil
4 skin-on salmon fillets
Salt and pepper
1 T plain Greek yogurt
1 very small (or 1/2 normal-sized) savoy cabbage, cored and very thinly sliced

1. Cut the peel off the oranges so that no pith remains, and then cut into rounds.  Working over a small bowl, break the rounds up into sections, discarding any large pieces of pith.  Reserve as much juice as possible as you work. Place the orange sections in a salad bowl and set aside.
2. Add the shallots to the small bowl with the orange juice.
3. Heat a large, non-stick skillet over medium-high heat.  Add a swirl of olive oil and let it heat up for a minute or two.  Season the salmon with salt and pepper, and then add to the skillet, skin-side down.  Cook for about 5 minutes, then turn the heat down to medium and flip the fish.  Continue to cook until the fish is cooked through (as done as you like it).
4. While the fish cooks, add 1 T olive oil and the Greek yogurt to the bowl with the orange juice and shallots.  Season with salt and pepper and whisk to combine.  Add the savoy cabbage and the dressing to the salad bowl with the oranges, and toss to combine.
5. Divide the slaw among 4 plates and top with the salmon.