INGREDIENTS

· Arugula, spinach, or rice - fill medium sized bowl

· Fresh pineapple - 1 cup diced

· Cherry tomatoes - 1/2 cup diced

· Salmon fillet raw - 1 piece

· Halloumi cheese - 1 cup sliced (more if you are a cheese lover)

· Lemon - 1/2

· Avocado - 1/2 ripe one

· Green onion / scallion – 1-2 chopped

· Soy sauce - 1-2 tbsp

· Sesame oil - 1 tsp

· Ketchup – 2 tbsp

· Grated ginger - 1 tsp

· Sugar or honey - 1 tbsp

· Garlic - 2 cloves chopped

· Sesame seeds - 1/2 tsp

· Salt, black pepper, olive oil (on hand, as needed)

· Optional adds: Edamame, red onion, wonton crisps, cucumbers, radishes. Anything your heart desires!

STEPS

1.) In a large plastic bag or bowl, put 2 tbsp ketchup, 1-2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp sugar or honey, shake of sesame seeds. Optional add: ½ tsp rice vinegar. Stir all together.

2.) On a cutting board, dice 2 cloves of garlic and dice or grate fresh ginger.

4.) Add the garlic and ginger to the marinade bag or bowl.

5.) Preheat the oven to 375 degrees

6.) Pat your salmon dry with a paper towel and place in the marinade, making sure the entire piece of salmon is coated. Set aside for at least 30 min.

7.) In a large mixing bowl, toss in your lettuce.

8.) On your cutting board, slice cherry tomatoes in half, cut pineapple, dice avocado, chop scallion, and slice the halloumi cheese. Toss the tomatoes, pineapple, avocado, and scallion into salad bowl. Set the halloumi cheese aside.

9.) Now, we can put our salmon in the oven! But first, coat your sheet pan with nonstick spray and place the piece of salmon on the pan – skin side down. Sprinkle salmon with salt & pepper. Keep any extra marinade and set aside.

10.) Place your salmon in the oven for 12-16 minutes until a little crispy brown on top.

11.) Squeeze about a tbsp of fresh lemon juice in the salad bowl, 1 tbsp olive oil, add

some salt & pepper. Toss your salad!

12.) Place your room temp halloumi and warm salmon in the salad and enjoy!