Preheat oven to 400° F.
Line a baking sheet with foil and spray with non-stick cooking spray. Place the salmon filets on the baking sheet.
Pour the olive oil over the top of each salmon filet, and then sprinkle them with the Cuban seasoning, salt, and pepper.
Place the baking sheet in the oven and cook the salmon for about 12 to 14 minutes.
While the salmon cooks, prepare the slaw.
Peel and remove the pith from the HoneyBell.
Using a pairing knife, cut between the membranes to release the segments from the HoneyBell. Give a squeeze to the membranes over a large bowl so the segments pop out. Place them on a cutting board and cut into bite-size pieces.
Place the pieces into another bowl and then add the jalapeño, cilantro, lime juice, cabbage, salt, and pepper.
Remove the salmon from the oven. Place each filet on a plate and top with a spoonful of the citrus slaw.
