Preheat oven to 350F.
In a small bowl, mix the coconut sugar and seasonings. Add as a dry rub on the salmon fillets. If time allows, let marinate 30 minutes to overnight.
In an oven-safe skillet over medium high heat, add the olive oil. Add the salmon fillets face-side down to sear 2-3 minutes on each side.
Carefully transfer the skillet to the heated oven to finish cooking 8-12 minutes, depending on the fillets’ thickness.
While the salmon cooks, toss the finely chopped orange, olives, herbs, and scallions together in a separate bowl. Season with salt and black pepper to taste.
To assemble, break up the cooked salmon fillets with a fork into bite-sized pieces. Divide the salmon among the warmed corn tortillas.
Spoon the salsa on top of the salmon, then garnish to your desire with pickled onions, fresh basil, and (optional) basil aioli.
Enjoy warm with BUBBL’R blood orange mango mingl’r for a complementary refreshment!
