1. Wash and slice red cabbage head into a 1/4 inch "Steak" by cutting it from the end after trimming off the "eye" (root).

2. drizzle with apple cider vinegar and 1/2 tbsp of nutritional yeast, cumin, and 1/2 tbsp of lemon pepper seasoning. Set aside on non-stick baking sheet.

3. Season salmon filet with 1/2 tbsp lemon pepper seasoning and 1/2 tbsp nutritional yeast.

Place salmon in foil with sides folded to catch the juices but do not cover the fish. 

Place on baking sheet near the cabbage.

4. Slice bell pepper and place on baking sheet near the cabbage.

5. Place in the oven at 375-degrees fahrenheit for 25-minutes. Watch the cabbage and peppers do not burn, check them about 10-minutes in to make sure this does not happen. Remove them from the pan if needed.

6. While this is baking, prepare the pineapple and green onion. Place in a food processor or blender with garlic powder and lime juice but DO NOT start until the peppers are done cooking and you've had a chance to chop them.

7. Once peppers are cooked, let cool slightly and place in food processor/blender with pineapple and green onion. Use the PULSE mode for a 2-3 cycles to CHOP the items but not puree.

8. Serve salmon on top of the cabbage steak, then top with the pineapple salsa and enjoy.