What you'll need:

- 1 mango salmon fillet
- 4 pieces of shrimp
- 8 asparagus spears
- 1/2 of a whole avocado
- 1/2 of a whole bell pepper
- 1/4 cup of broccoli
- 1/4 cup of carrots
- 1/4 cup of cauliflower
- 1 cup of spinach
- 1 lemon wedge

Directions:

The mango salmon fillet is pre-marinated and pre-seasoned from Whole Foods. Line a baking pan with aluminum foil and bake the salmon at 400 degrees for roughly 12-15 minutes (cooking time will vary depending on the thickness of the fish). Toss your shrimp in a pan with 1/4 teaspoon of olive oil until fully cooked and add any preferred seasonings (I use salt, chili powder, and basil). 

To steam your asparagus, bring one cup of water to a boil in a deep pan. Cut off the dry ends, add a dash of salt to the water, and steam them on medium heat for no more than 10 minutes, or until they turn a rich, green color.

Next, just add all of the rest of your ingredients to the salad and enjoy!