Brussels Sprouts:

Fill a large pot with water and bring to a rapid boil. Blanch Brussels sprouts in small amounts for 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400°F. In a hot sauté pan, add olive oil, Brussels, salt, and pepper to taste. Place in the oven; cook for about 5-8 minutes, stirring occasionally to ensure even roasting. Remove from oven; transfer onto paper towel lined tray.

Dressing:

In a mixing bowl, combine together and whisk.

Salmon:

Heat oven to 200°F. Salt salmon on both sides, coat with olive oil, and place in a small baking dish or sauté pan. Top with rosemary and cover with two layers of plastic wrap. Place pan in oven; cook for about 12 minutes or until salmon begins to turn more opaque with bits of white albumen on the edge.

Dish:

Using the same pan the Brussels were roasted in, on medium-high heat, add olive oil and quickly fry leaves of basil and mint. Add sunflower seeds and chili; toss. Plate Brussels on a platter, sprinkle evenly with avocado and apple. Drizzle dressing, top with herb mix, then salmon. Finish with lime zest, sea salt and black pepper.