Spray a medium size rimmed baking sheet with non-stick cooking spray and lay out salmon filets, skin-side-down.
In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice, minced garlic, miso paste and grated ginger. Pour sauce over salmon fillets, trying to keep as much on top on the fillets as possible.
Bake salmon for 10-12 minutes, or until internal temperature reaches 145 degrees F (try to avoid overcooking as it will dry-out the salmon).
As the salmon bakes, prepare your bowls- start with cooked freekeh (or preferred favorite grain), shredded cabbage, lettuce, green onion, cilantro and carrots. Finish by piling on fresh chopped oranges, beets, avocado, sunflower seeds, sesame seeds and, of course, salmon!
*Prep veggies, freekeh and marinade ahead of time to make for an even easier and faster dinner. **To make this dish GLUTEN-FREE swap the freekeh for quinoa or rice.