Step 1

Grate 1 teaspoon zest from 1 orange. Combine zest with ¾ teaspoon salt, coriander, and ½ teaspoon pepper in bowl, rubbing between your fingers to release oils from zest. Rub spice mixture over salmon flesh.

Step 2

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon, skin side up, and cook until well browned, about 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), about 6 minutes longer. Transfer to platter.

Step 3

Cut away peel and pith from oranges and cut into ½-inch pieces. Gently toss oranges and any released juices, beets, avocados, shallot, vinegar, and remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Serve.