Green Leaf Salad with Salmon & Clementines

Preheat oven to 425ºF. Line a thin pan or lipped cookie sheet with tin foil. Place salmon skin side down on foil and drizzle with olive oil. Sprinkle fish with a generous amount of kosher salt and fresh ground pepper. Bake for 10–20 minutes until fish is flaky and opaque.

Meanwhile, make salad dressing. In a saucepan dissolve brown sugar in orange juice over low heat. Pour into a container with a spout, like a creamer. Add oil and vinegar and add pepper to taste.

Remove salmon from skin and arrange salmon on the bed of greens. Add clementines, almonds and dried cranberries. Add dressing and enjoy.