Macadamia Crusted Salmon with Pineapple Mango Salsa

Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. Place salmon fillets on the baking sheet skin-side-down (if your salmon has skin on) and surround with the broccolini. Drizzle the salmon and broccolini with olive oil and season with salt and pepper. Transfer the salmon to the oven and bake for 5 minutes.
Meanwhile, add the macadamia nuts, coconut flakes, and panko to the bowl of a food processor and process until ground and crumbly. Transfer to a bowl and stir in the salt and melted coconut oil until fully combined.
Remove salmon from the oven after 5 minutes. Brush with olive oil and pile a small layer of the macadamia mixture on the top, gently pressing down. Return baking sheet to the oven and bake for an additional 8-12 minutes, or until salmon reaches an internal temperature of 145 degrees F.
Remove from the oven.

Add the diced pineapple, mango, red onion, and strawberries to a large bowl. Gently mix to combine. Add the fresh chopped cilantro and lime juice to the bowl and mix.