Instructions

• Place the 2 salmon fillets in a small dish and pour 1/4 cup pure orange juice over them. Cover and refrigerate for at least 2 hours.
• About 20 minutes before cooking, preheat the oven to 400°F and spray a small baking dish with cooking spray.
• Remove the salmon from the marinade and discard the marinade. Pat the fillets dry with paper towels.
• Heat 1 teaspoon coconut oil in a small skillet over medium-high heat until hot. Spread the 1 teaspoon honey evenly over both sides of the salmon fillets (use the full teaspoon). Sear the fillets in the hot skillet 1–2 minutes per side, until golden brown.
• Transfer the seared salmon to the prepared baking dish and bake in the preheated oven 8–10 minutes, or until the salmon flakes easily with a fork.
• While the salmon bakes, place 1 1/2 cups baby kale and 1 1/2 cups spinach in a large bowl. Add the segments from 2 small tangerines (or 1 orange), 3 tablespoons pomegranate seeds, and 1/2 avocado sliced. Toss gently to combine.
• Make the orange-coconut vinaigrette: in a small microwave-safe bowl, melt 1/2 tablespoon coconut oil and 1 teaspoon honey (about 20 seconds). Whisk in 2 1/2 tablespoons fresh orange juice and a small pinch of salt until combined.
• Pour the vinaigrette over the salad and toss gently to coat.
• Divide the salad between two plates and top each portion with one baked salmon fillet. Serve immediately.