Pomegranate Pepita Salad with Salmon

Ingredients

• 1 clove garlic (minced)
• 1 teaspoon cilantro (minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon extra-virgin coconut oil
• 2 tablespoons low-sodium vegetable broth
• 4 4-6 ounce wild salmon filets (skin off)
• 12 ounces organic mixed salad greens
• 1/2 cup pomegranate seeds
• 1/2 cup pepitas (or pumpkin seeds, raw and unsalted)
• 1 cup carrots (shredded or diced small)
• 1 cup cucumbers (diced small)
• 1/4 cup pomegranate juice (organic, no-sugar-added)
• 3 tablespoons extra-virgin olive oil