Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the salmon on the baking sheet and set aside. Season with salt and pepper.

In a small bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, ginger, and honey and whisk together. Brush the salmon with the sauce, reserving about 1/4 of it. Bake the salmon for 15 minutes.

While salmon cooks, bring a medium pot of water to a boil and add the carrot noodles. Let cook for 2-3 minutes or until al dente.

While salmon and carrot noodles cook, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the Brussels sprouts and season with salt and pepper. Cook for 7 minutes or until fork tender. Once done, add the remaining marinade and stir well for 2 minutes to let soak up the flavors.

Divide the salmon, carrot noodles, and Brussels sprouts into bowls. Sprinkle with sesame seeds, if using. Serve immediately.