Rinse the salmon with cold water and place it on a non-stick baking sheet.
Squeeze the lemon on top, and sprinkle salt, garlic powder, and dill evenly over the top of the salmon.
Place in the oven and bake for about 30 minutes or until the salmon is flaky.
Meanwhile, bring water to a boil over medium heat and cook the potato at a rapid simmer until it’s easily pierced with a fork.
It takes about 10 minutes for chopped potatoes and 20 minutes for whole potatoes.
Once cooked, chop them into cubes, season with olive oil, balsamic vinegar, salt, and pepper, and mix nicely.
Also, cut the red onion into lengths and add it to the potato salad.
Once the salmon is cooked, serve it over the fresh arugula salad, side it with the potato salad and dig in!
Line an 8×8” baking dish with parchment paper, letting it hang generously over the sides, then spray with nonstick spray and set aside.
Add 1/2 cup each almonds and pecans, plus 3/4 cup rolled oats into the bowl of a food processor then process until finely chopped.
Pour mixture into a large bowl then add remaining 1/4 cup oats, dried cranberries, chia seeds, pumpkin seeds and cinnamon. Chop the remaining 1/2 cup pecans and 1/2 cup almonds then add to the bowl, stir everything together and set aside.
Add honey, coconut oil, and salt to a small saucepan then bring to a bubble over medium heat, stirring once or twice. Turn heat down slightly, simmer for 1 minute, then remove the saucepan from heat.
Pour over the dry ingredients and stir well to combine. Pour the mixture into the prepared baking dish. Spray the bottom of a measuring cup or bowl with nonstick spray then press firmly into an even layer. The harder you press, the better the bars will stick together.
Refrigerate for a couple of hours, then pull out of the baking dish using overhanging paper and slice into bars using a knife. You can store the bars in the refrigerator for up to a week or freeze for up to 3 months.