Paleo Coconut Orange Superfood Salmon Salad

1. Place salmon in a small dish and cover with orange juice. Cover and refrigerate for at least 2 hours.
2. Once the salmon has marinated, preheat oven to 400ºF and spray a small baking dish with cooking spray.
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. While fish cooks, mix together kale, spinach, tangerines, pomegranate seeds and avocado in a large bowl.
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. Top salad with cooked salmon and toss with vinaigrette.
7. Devour.