Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado - California Avocados

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 tsp. whole-grain mustard
• 1/2 tsp. sugar
• 1/2 tsp. kosher or sea salt
• As needed Fresly gound pepper
• 7 cups (about 6-oz.) lightly packed baby spinach leaves
• 1 cup thinly sliced red onion
• 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
• 2 navel oranges, peeled and white pith removed, cut into segments
• 4 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
• As needed Kosher or sea salt and freshly ground pepper, to taste
• 3 Tbsp. olive oil
• 1 ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges