Preheat the oven to 350 degrees F. Season the salmon fillets with salt, pepper, and garlic powder. Bake for 15 minutes. (When it's done, take out of the oven + use a fork and flake the salmon meat off of the skin and set aside!)

In a skillet heated up over medium heat, add avocado oil to skillet. Once the skillet is heated, cook the asparagus first with some salt + pepper. I only cook asparagus for about 10 minutes (I prefer my asparagus a little bit more on the crunchy side.) Take them out of the pan when done and set aside!

In that same heated skillet, add the collard greens, dried basil and Italian seasoning! Cook the collard greens until wilty. Once done, take out of skillet and set aside.

In a pot, bring some water to a boil. Use enough to cover the pasta. Use directions on the gluten free pasta box.

Once all the foods are done cooking, mix everything together in a big bowl. Mix in the juice of one lemon, olive oil, and feta cheese if you choose to add it! Enjoy!