Paleo Coconut Orange Superfood Salmon Salad

• 4 ounces, weight Salmon
• 1/4 cups Orange Juice
• 1 teaspoon Coconut Oil
• 1 teaspoon Honey
• 1-1/2 cup Baby Kale
• 1-1/2 cup Baby Spinach
• 2 Small Tangerines, Broken Into Segments
• 3 Tablespoons Pomegranate Seeds
• 1/2 Avocado, Sliced
• FOR THE VINAIGRETTE:
• 1/2 Tablespoons Coconut Oil
• 1 teaspoon Honey
• 2-1/2 Tablespoons Orange Juice
• Small Pinch Of Salt

1. 1. Place salmon in a small dish and cover with orange juice. Cover and refrigerate for at least 2 hours.
2. 2. Once the salmon has marinated, preheat oven to 400u0b0F and spray a small baking dish with cooking spray.
3. 3. Heat coconut oil in a small pan on medium high heat. Spread 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 8-10 minutes.
4. 4. While fish cooks, mix together kale, spinach, tangerines, pomegranate seeds and avocado in a large bowl.
5. 5. For the vinaigrette, in a small, microwave safe bowl, melt coconut oil and honey, about 20 seconds. Whisk in orange juice and a small pinch of salt.
6. 6. Top salad with cooked salmon and toss with vinaigrette.
7. 7. Devour.

salmon, ubc, coconut oil, honey, spinach, tangerines, pomegranate seeds, avocado, vinaigrette, coconut oil, honey, orange juice, salt

Taken from tastykitchen.com/recipes/salads/paleo-coconut-orange-superfood-salmon-salad/ (may not work)