1. Preheat oven to 375 degrees F. Prepare a large baking sheet with parchment paper.

2. Prepare the salmon rub by combining the paprika, cumin, onion, garlic, chili powder, salt and pepper in a small mixing bowl and stir all ingredients together, until combined.

3. Take out your salmon filet and rub the salmon rub all over it, front to back, or place your salmon in a bowl and add the seasoning to it, tossing to combine and coat. Place the salmon in the fridge for 30 minutes.

4. Prepare your Brussel sprouts by peeling a few leaves off of the outer layer and placing them in a medium mixing bowl, add the coconut oil, salt and pepper, toss to combine and coat.

5. Spread the Brussels sprouts on your baking sheet, try to not overcrowd. Place the baking sheet in the hot oven and roast until brown and soft, about 30 minutes.

6. While the Brussel sprouts are cooking, prepare the avocado spread mashing the avocado until you get a smooth texture in a medium mixing bowl, dice the onions, mince the garlic and cilantro and add it all to your avocado mix. Next, add in the olive oil, lime juice, salt and pepper and mix everything together to combine.



7. When there's about 10 minutes left on your Brussel sprout cook time, remove the salmon from the fridge and heat up your grill over medium heat, or a skillet on your stovetop over medium heat. When the grill is hot, cook the salmon for 2-4 minutes on each side, until it's done to your desire.

8. Once the salmon is cooked, plate it and drizzle the avocado sauce on each piece. Remove the Brussel sprouts from the oven and let cool for a few minutes.

9. Last, prepare the Brussel sprout dressing by heating a saucepan over medium-high heat and combine the balsamic vinegar and honey in that saucepan. Bring mixture to a boil, lower to a simmer, and cook until thickened.



10. Plate your Brussel sprouts and drizzle the glaze over the sprouts. Sprinkle everything with dried cranberries. Serve warm, place leftovers in an air-tight container in the refrigerator for 2 days.