Place the salmon fillets in a small dish and pour 1/4 cup pure orange juice over them; cover and refrigerate for at least 2 hours to marinate.
Preheat the oven to 400°F (200°C) and lightly grease a small baking dish with cooking spray or oil.
Heat 1 teaspoon coconut oil in a small skillet over medium-high heat. Spread 1 teaspoon honey over both sides of each salmon fillet.
Sear the salmon 1–2 minutes per side, until golden brown, then transfer the fillets to the prepared baking dish.
Bake the salmon for about 8–10 minutes, or until it flakes easily with a fork.
While the salmon bakes, combine 1½ cups baby kale, 1½ cups spinach, tangerine segments (or orange segments), 3 tablespoons pomegranate seeds, and sliced 1/2 avocado in a large bowl; toss gently.
Make the vinaigrette by melting 1/2 tablespoon coconut oil with 1 teaspoon honey (about 20 seconds in the microwave), then whisking in 2½ tablespoons fresh orange juice and a small pinch of salt until combined.
Pour the dressing over the salad and toss gently to coat the greens and fruit evenly.
Divide the salad between two plates and top each portion with a baked salmon fillet, then serve.
