Cut the salmon into cubes and season with 2 tbsp Italian seasoning, 1 tbsp garlic powder, 1 tbsp salt, and 1 tbsp black pepper. You may remove the skin from the salmon if you choose to.

Heat avocado oil on medium heat in a non-stick pan. Add the salmon and cook for 10-12 minutes or until fully cooked.

Add water to a pot and bring to a boil. Add the pasta and cook for 10-15 minutes.

Remove the ends from the green beans and chop them. Transfer them to a pot, add some water, and bring to a boil for 5-7 minutes. Drain and allow to cool.

Dice the cucumber and onion and slice the cherry tomatoes.

To make the dressing, in four mason jars, add 1 tbsp avocado oil, 2 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp black pepper, ¼ tsp salt, ½ tsp Italian seasoning to each jar and stir.

Add ½ cup diced cucumber, ¼ cup sliced cherry tomatoes, 1 tbsp chopped onion, ½ cup steamed green beans, ½ cup cooked pasta, ½ cup cooked salmon, 1 tbsp basil, and 1 tbsp feta cheese to each jar.

Cover each jar and store in the fridge for up to 5 days. When ready to eat, add to a bowl, stir, and enjoy.