Easy Pan Seared Salmon with Roasted Vegetables

1. Preheat oven to 475F.

2. Place vegetables on a sheet pan, spray with Avocado Oil, season with salt pepper and turmeric. Place in the lower third rack of the oven for 15-20 mins until roasted and slightly charred. (Leaving middle rack open for the fish)

3. Meanwhile, heat a large, non-stick 12" skillet on the cooktop. Melt ½ teaspoon of coconut oil in the pan. Season flesh side of salmon with salt and freshly cracked pepper to taste.

4. For salmon that is cooked to perfection, pan sear, flesh side down, for 3-4 minutes, then flip once golden brown, and cook for another 1-2 minutes, and then finish cooking in the 475F oven with the vegetables for 1-2 minutes more until it's cooked through. I think salmon is best served when an internal temperature of 125F-130F is reached, medium-rare to medium.

5. Squeeze ½ of orange over fish while it's in the skillet. Then transfer fish onto a plate. Add chives and serve with roasted veggies.

For The Salad:
Place a few handfuls of spinach in a salad bowl. Top with goat cheese, and pine nuts. Add a few spoonfuls of the roasted vegetables on one side, and the chopped cucumbers on the other side. Then cut the cooked salmon by pulling it apart with two forks, add the salmon chunks to the center of the salad.

For the dressing: Add the mustard to a small bowl, whisk in the orange juice, add the oil in slowly whisking to combine, season with salt and pepper and chives. Serve with the salad.