Trim the asparagus by snapping off the woody ends. Slice mushrooms evenly and thinly slice your onion. Keep the avocado and spinach separate for now, adding them when you plate everything.

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter foams, add salmon cubes in a single layer. Season with garlic powder, salt, and pepper. Sear undisturbed for 3-4 minutes on the first side, then flip and cook another 2-3 minutes until cooked through. Remove to a plate and keep warm.

In the same skillet with pan drippings, add sliced mushrooms and onions. Cook for 5-7 minutes, stirring occasionally, until mushrooms release their moisture and both vegetables are golden.

Add asparagus spears to the skillet and toss to coat with pan drippings. Cook for 4-5 minutes until bright green with slight char on the edges. Taste and adjust seasoning as needed.

Divide fresh spinach between serving bowls as the base. Top with cooked vegetables, then add salmon cubes on top. Add fresh avocado cubes last to keep them creamy. Finish with a sprinkle of red chili flakes.