Ingredients
For The Salad:
- 2 salmon fillets 4 ounce each
- 1/4 cup pure orange juice
- 1 teaspoon coconut oil
- 1 teaspoon honey
- 1 1/2 cups baby kale
- 1 1/2 cups spinach
- 2 small tangerines or 1 orange, divided into segments
- 3 tablespoons pomegranate seeds
- 1/2 avocado sliced
For The Vinaigrette:
- 1/2 tablespoon coconut oil
- 1 teaspoon honey
- 2 1/2 tablespoons fresh orange juice
- Small pinch of salt
Instructions
- Place the salmon fillets in a small dish and pour the orange juice over them. Cover and refrigerate for at least 2 hours.
- Once the salmon has marinated, preheat your oven to 400°F and spray a small baking dish with cooking spray.
- Heat the coconut oil in a small pan on medium-high heat. Spread the honey on both sides of the salmon and place it into the hot pan. Cook until golden brown, just 1-2 minutes per side. Transfer the salmon to the baking dish and bake until it flakes easily with a fork, about 8-10 minutes.
- While the fish cooks, gently toss the kale, spinach, tangerines, pomegranate seeds, and avocado in a large bowl.
- To make the vinaigrette, melt the coconut oil and honey in a small microwave-safe bowl, about 20 seconds. Whisk in the orange juice and a small pinch of salt. Pour the dressing over the fruit and vegetables in the bowl and toss gently.
- Divide the salad over two plates and top with the baked salmon.