Salmon with Orange Rosemary Vinaigrette

Serves 4

4 salmon fillets

1 tablespoon coconut oil

sea salt and black pepper, to taste

1 large orange, juiced

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

1 teaspoon dried rosemary

pinch of sea salt

black pepper, to taste

2 tablespoons extra virgin olive oil

Place a large sauté pan over medium heat. Add coconut oil. Season the salmon with sea salt and black pepper. Place the fillets in the hotpan. Cook for about 5 to 7 minutes per side. Remove from the pan

and set to the side to cool.

To make the vinaigrette, add the orange juice, apple cider vinegar, garlic, rosemary, sea salt, black pepper, and extra virgin olive oil to a mixing bowl. Whisk well and drizzle over the salmon.