Crispy Salmon with Balsamic Roasted Brussels & Carrots

For the salmon: Heat a skillet over medium heat, then add some avocado or olive oil. Take a salmon fillet and sprinkle with salt, pepper, and a little garlic powder. Cook for 3 minutes on each side.

For the roasted veggies: Take 1 lb brussel sprouts, cut in half, and add to a bowl. Cut 2-3 carrot stalks into rounds and add as well. Coat with 1/2 tbsp olive oil and 1 tbsp balsamic vinegar and sprinkle with salt and pepper. Bake at 425F for 35 minutes.

Serve the crispy salmon and roasted vegetables with sautéed kale.