In a small saucepan, sauté garlic in the Colavita Olive oil until tender. Stir in the 1/3 cup balsamic vinegar, water, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened.

Heat your oven to 425°F and line a baking sheet with parchment paper.

Place the salmon on the lined baking sheet. Season with salt and pepper and drizzle with 2 tsp Colavita Olive Oil

Prepare another parchment-lined baking sheet. Chop the Brussels Sprouts into quarters. Place them on the baking sheet and drizzle with 1 tbsp Colavita olive oil. Sprinkle with salt and pepper.

Place both the Brussels Sprouts and the salmon in the oven and roast for 20 minutes, until the salmon is cooked through and you can flake it with a fork. The Brussels Sprouts should be crispy and browned. Drizzle about 1 tbsp Colavita Balsamic Vinegar over the sprouts and mix well.

Bring a medium pot of water to a rolling boil. Add a healthy pinch of salt to the boiling water. Cook the pasta in the boiling water according to the instructions on the packaging and drain. Drizzle the drained pasta with a little Colavita EVOO and place it in a serving bowl.

Add the sprouts to the bowl, arranging them on top of the pasta. Flake the cooked salmon and place that in the bowl as well, along with the chopped avocado. Drizzle the pasta with the remaining balsamic dressing and serve.