• 60 ounce salmon fillet
• 1 tablespoon avocado oil
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon freshly ground black pepper

Mango Salsa

• 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
• 1 cup avocado seeded and diced
• 1 red bell pepper small chopped
• 1 jalapeno pepper finely chopped
• ¼ cup fresh cilantro chopped
• ½ cup red onion diced
• 3 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste

Vegetables

• 1 head cauliflower medium, cut into florets
• 1 1/2 cup cremini mushroom halved
• 1 bulb fennel large, julienned
• 2 each red bell pepper large, thickly sliced
• 2 each zucchini large, cut into sticks
• 5 each Roma tomato medium
• 1 each red onion large, sliced into wedges

Marinade

• 6 tablespoon extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey sub maple syrup for vegan
• 3 clove garlic sliced thinly
• 2 tablespoon fresh rosemary chopped
• 1/4 cup Italian parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper

Optional

• 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

For the Vinaigrette

• 8 teaspoon Champagane vinegar or white wine vinegar
• 4 tablespoon extra virgin olive oil
• 4 tablespoon avocado oil
• 2 shallot small finely chopped
• 1/2 teaspoon Kosher salt or to taste
• 1 dash freshly ground black pepper or to taste

For the Salad

• 16 ounce fresh spinach
• 3 peach large peaches sliced
• 1 avocado ripe, sliced or cubed
• 1/2 cup red onion slivered
• 1/4 teaspoon Kosher salt
• 1 dash freshly ground black pepper
• 1/4 cup sliced almonds
• 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish