Prepare all ingredients as listed above.

Preheat the grill on medium heat.

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

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

Toast the brioche buns using the grill, toaster oven, or broiler until lightly golden.

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

In a bowl, gently toss the 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.

Serve the sandwich with white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and dark chocolate caramel squares.