Preheat the oven to 425
Spread the Brussels sprouts and salmon onto two parchment lined cookie sheets.
Generously season with avocado oil, salt, garlic powder and pepper.
Evenly drizzle about 2 tsp of honey on each salmon filet.
Bake both in the for 20 minutes. Broil for 3-5 minutes at the end until both the salmon and brussels are lightly burnt and crispy.
Meanwhile cook the rice according to package instructions, using the light coconut milk in place of water.
Once the rice is cooked, season with 1 tsp salt, 1/2 tsp garlic powder and 1/4 tsp pepper.
Assemble into bowls and top with sesame seeds, green onion and red pepper flakes.