Leftover Salmon & Roasted Brussels Salad

1. Coat the leftover salmon piece with garlic, pink Himalayan salt, and pepper. 
2. Reheat the salmon in a skillet over low-medium heat for approximately 3 minutes on each side. 
3. Sauté the mushrooms alongside the salmon in the skillet until tender. 
4. Thaw the frozen Brussels sprouts (e.g., by microwaving or boiling them).
5. Sprinkle the thawed Brussels sprouts with garlic powder and pink Himalayan salt. 
6. Broil the seasoned Brussels sprouts on the bottom shelf of your oven for 8 minutes, then transfer them to the top shelf and broil for an additional 1 minute to get them crispy. 
7. Assemble your salad with the reheated salmon, sautéed mushrooms, roasted Brussels sprouts, and fresh tomatoes.