Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

In a bowl, mash the banana until smooth. Stir in the vanilla extract and cinnamon. Add the rolled oats and mix until evenly combined, then fold in the dark chocolate chips.

Scoop the mixture onto the prepared baking sheet and gently flatten each mound. Bake until set and lightly golden. Remove from the oven and allow to cool.

In a small bowl, combine the mayonnaise, lime juice, and chopped cilantro. Mix until smooth to make the cilantro lime mayo. Refrigerate until ready to use.

Preheat the grill to medium heat.

Season the salmon with salt and black pepper. Drizzle with olive oil and place 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 a broiler until lightly golden.

Spread cilantro lime mayo onto the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.

In a bowl, combine the cannellini beans and arugula. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently until evenly coated.

Place the sauerkraut in a small saucepan over medium heat and warm until heated through.

In a glass or shaker, combine the almond milk and ground cinnamon. Stir or shake until well mixed.

Serve the hot salmon sandwich with the white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and Divine Dish oatmeal banana cookies.