Step 1

Combine half the olive oil, garlic and a pinch of salt and pepper in a small bowl. Coat each the salmon with the garlic and olive mixture, then broil for 7-8 minutes, until medium-rare.

Step 2

Heat remaining olive oil in a large nonstick skillet over medium heat. Add shaved Brussels sprouts and a pinch of salt and pepper and cook 4-5 minutes, stirring often, until softened. Transfer to a bowl. Toss with apple, beans, pomegranate, and goat cheese, then divide among 4 plates or bowls.

Step 3

Place creme fraiche, horseradish, and lemon juice in a small bowl. Whisk to combine.

Step 4

Place salmon on top of salad. Top with creme fraiche. Serve with sliced avocado and additional lemon juice, if desired.