Preheat oven to 180 degrees celsius and line a baking tray with parchment paper.
Chop beetroot into 3cm pieces and place onto the baking tray for roasting.
Combine miso and 1 tablespoon of olive oil in a bowl and whisk together. Rub over the 2 fillets of salmon. Place the fillets on the oven tray with beetroots and bake for 8 minutes until cooked through. 4 minutes into the cook place shredded brussel sprouts on the tray to roast. Take both brussels, beets and salmon out at the same time - set aside brussel sprouts and beets to cool.
In another bowl place the remaining 2 tablespoons of olive oil, honey, vinegar, garlic, lemon juice, cayenne, salt and pepper and whisk until combined.
Place the kale in a large bowl (be sure to remove woody stems for easy eating). Pour over dressing and gently massage the leaves. Add in, brussel sprouts, Y.V.Fresh blueberries, beets and pepitas toss through.
Serve with salmon, sliced avocado and top with greek yogurt and enjoy!