Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Prep all ingredients per the instructions above.

In a bowl, mash the banana until smooth. Stir in the vanilla extract and cinnamon. Fold in the oats until evenly coated, then mix in the dark chocolate chips. Scoop onto the prepared baking sheet and lightly flatten. Bake until set and lightly golden. Let cool slightly.

Preheat the grill to medium heat.

In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth. Refrigerate until ready to use.

Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).

Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.

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

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

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