Place the salmon filet in a small dish and cover with 1/4 cup of Orange juice. Cover and refrigerate for at least 2 hours.
Once the salmon has marinated, preheat your oven to 400 degrees and spray a small baking dish with cooking spray.
Heat the 1 tsp of coconut oil in a small pan on medium high heat. Spread the 1 tsp of honey all over both sides of the salmon and place into the pan. Cook until golden brown, just 1-2 minutes. Flip and cook again. Place the salmon into the baking dish and cook until it flakes with a fork, about 8-10mins.
While the fish cooks, mix together the Kale, Spinach, Tangerines, Pomegranate Seeds and Avocado in a large bowl.
In a small, microwave safe bowl, melt the coconut oil and honey for the dressing, about 20 seconds. Whisk in the orange juice and a small pinch of salt.
Top the salad with the cooked salmon and toss with the vinaigrette.