Prepare the ingredients as instructed.

Preheat the grill to medium heat.

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

Season the salmon with 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 toasted buns. 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, and black pepper until evenly coated. Top with parmesan cheese.

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

Stir the crushed chocolate sandwich cookies into the almond milk. Serve over ice if desired.

Serve the salmon sandwich with white bean and arugula salad, sauerkraut and cookies and cream almond milk.