Spicy Roasted Brussel Sprouts With Baked Salmon

Serves 3

Brussels Sprouts
1 1/2  pounds Brussels Sprouts, cut in half
5 tablespoons Avocado Oil
Himalayan Pink Salt and freshly Grounded Black Pepper and Crushed Red Pepper

Preheat oven 400 degrees F (375 F in convection oven)
Mix brussels sprouts in a cooking tray with coconut oil, salt, black pepper, red pepper flakes. While cutting the brussels sprouts I tear lots of leaves apart, as I like the crunch of the leaves, similar to chips. And spread them on the baking sheet.
Roast for 35-40 min.
Check on them in 15-20 min as the loose leaves get burned fast. I usually take the burnt leaves out of the tray in 15 min, then I mix the rest brussels sprouts one more time before putting back in the oven.


Salmon
1 1/2 pounds Salmon
3 tablespoons Avocado Oil
Pink Himalayan Salt
Freshly Grounded Black Pepper or any other seasoning you like. I do McCormick's Montreal Steak Seasoning, it's a little bit spicy. On kids portion of salmon I put a little bit of chopped garlic or garlic powder.
Lemon

Meanwhile, prepare the fish. Set the fish in a separate cooking tray. I don't use foil (bad for you), to avoid scrubbing I use glass tray. Shortcut: I usually put a little bit of oil in the tray and throw fish in there, I season fish straight in the tray.
Oil both sides of the fish, sprinkle with salt and pepper and preferable seasoning, put lemon wedges on top. Cook for 20 minutes