Preheat oven to 425. Pat dry the salmon, salt and pepper it and then lay a few thin slices of grapefruit over the top, drizzle with olive oil. Roast for about 15-20 minutes or until done throughout.
Rough chop the olives, capers, onion, ginger, about ½ of a grapefruit (supremed) parsley and dill, add about a tbsp of vinegar and a drizzle of olive oil, salt and light pepper, mix together well and set aside to marinate.
Remove salmon from oven, let rest for about 10 minutes, remove slices of grapefruit, spoon over relish and serve warm (I like to serve it right from the baking tray).
