Healthy Dinner Plate with Salmon, Sweet Potatoes, and Roasted Vegetables

1. Prepare Sweet Potatoes: Peel and cut sweet potatoes into desired shape (e.g., cubes or fries). Boil them for 10 minutes until slightly tender. Drain well. Toss the boiled sweet potatoes with avocado oil, nutritional yeast, everything but the bagel seasoning, and paprika. Cook in an air fryer at an unspecified temperature for 5 minutes, then flip and cook for another 5-10 minutes, or until crisp and golden. 
2. Prepare Brussel Sprouts: Trim and halve the Brussel sprouts. Toss them with avocado oil, nutritional yeast, and everything but the bagel seasoning. Roast in the oven at 425°F (220°C) for 30 minutes, or until tender and slightly caramelized.
3. Prepare Mushrooms: Sauté mushrooms in avocado oil with coconut aminos, salt, and pepper until they are soft and have released their liquid.
4. Cook Salmon: In the same pan used for mushrooms (or a clean pan), cook the wild salmon. Season the salmon with coconut aminos and everything but the bagel seasoning, cooking until flaky and done to your preference.
5. Assemble: Arrange the organic greens on a plate. Top with the cooked salmon, air-fried sweet potatoes, roasted Brussel sprouts, and sautéed mushrooms to create a balanced meal.