Healthy Baked Salmon & Zoodle Lunch Bowl

1. Preheat oven to 450F (230C).
2. Prepare the salmon: Lather the salmon fillet with white truffle ghee. Season generously with lemon juice, pink salt, black pepper, smoked paprika, garlic powder, and adobo seasoning.
3. Bake the seasoned salmon at 450F (230C) for 12 minutes.
4. While the salmon bakes, steam the green beans until tender-crisp.
5. In a separate pan, sauté the zoodles in spicy sesame oil with a pinch of pink salt, garlic powder, and black pepper until tender.
6. Cook the chickpeas spaghetti according to package directions.
7. After 12 minutes of baking, switch the oven to broil and broil the salmon for an additional 2 minutes, or until the top is slightly crispy and cooked through.
8. To assemble: Create a bed of arugula on a plate or in a bowl. Add the sautéed zoodles, steamed green beans, sliced cucumbers, and cooked chickpeas spaghetti. Top with the baked salmon. Serve immediately.