Prep all ingredients as listed.

Preheat the grill to medium heat.

In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth to make the cilantro lime mayo, then refrigerate until ready to use.

Season the salmon with salt and black pepper, drizzle with olive oil, and place it on the preheated grill.

Grill the salmon on both sides until cooked through and flaky, reaching an internal temperature of 145°F (63°C).

While the salmon cooks, toast the brioche buns on the grill, in a toaster oven, or under the broiler until lightly golden.

Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.

In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.

Warm the sauerkraut in a small saucepan over medium heat until heated through.

Combine the almond milk, ground cinnamon, and protein powder until well mixed.

Serve the salmon sandwich with white bean and arugula salad, warm sauerkraut, cinnamon protein almond milk, and dates for dessert.