Squeeze the orange and two limes. Mix the juice with Himalayan salt, black pepper, and 3 tablespoons oat flour. Stir to combine. Season the salmon with parsley, black pepper, Himalayan salt, and garlic powder. Sear the salmon on both sides in avocado oil. Pour the juice mixture over the salmon, cover, and cook for 6 minutes. Turn off the heat and let it finish cooking, making sure it doesn't overcook or dry out. Alternatively, you can bake it for 10 minutes at 400°F (200°C) instead of cooking on the stove, as you prefer.

Serve with a salad of lettuce and spinach, red onion, goat cheese, cherry tomatoes, dried cranberries, Gala apple or pear, walnuts, and a dressing made with olive oil, Himalayan salt, black pepper, lime, and balsamic vinegar.

For the white rice, add 2 cups rice (about 400 grams) to a pan with 3 cups water (about 700 ml), a splash of olive oil, Himalayan salt, and garlic powder.