Spicy Sriracha Salmon with Shaved Balsamic Brussels and Sweet Potato Noodles

1. Prepare the Brussels sprouts: Cut off the bottom, cut them in half, then cut them into fours, and chop them up to achieve a shaved texture. 
2. If not already prepared, spiralize one medium sweet potato into noodles. 
3. For the Spicy Sriracha Salmon: In a small bowl, mix together 1 tsp avocado oil, 1/2 tsp garlic powder, 1/4 tsp mild chili powder, 1/2 tsp sriracha, and a sprinkle of salt. 
4. Use a knife to coat the salmon fillet evenly with the prepared mixture. 
5. Heat a skillet over medium heat. Cook the salmon for three minutes on each side until done. When the salmon is cooked, top with any extra mixture from the bowl. 
6. While the salmon cooks, heat a separate skillet (or the same one if cooking in batches) with 1 tbsp avocado oil. Add the shaved Brussels sprouts and sauté for about 10 minutes until tender and crispy. Add 2 tbsp balsamic vinegar during cooking. 
7. Add the sweet potato noodles to the skillet with the Brussels (or cook separately if preferred), tossed in a bit more avocado oil, and cook until tender, about 10 minutes. 
8. Serve the salmon with the shaved balsamic Brussels sprouts and sweet potato noodles, topping the noodles with red pepper flakes.