lemon baked wild caught salmon with spiced coconut creamed spinach & caramelized winter squash

sunday dinner lookin’ 100% tonight:

squash:
preheat oven to 425°F.
wash, cut off ends, remove seeds, and slice 1 large kobatcha squash or 2 delicata.

spread evenly on a parchment-lined baking sheet and cover generously with evo avocado oil or ghee. sprinkle with sea salt, black pepper, nutmeg, cinnamon, and coconut sugar and bake for 35-55 minutes (option to flip them every 15 minutes) until extra golden and soft.

for the spinach:
2 T organic ghee or coconut oil
1 inch freshly minced ginger
1 chopped red onion
5 t cumin
3 t turmeric
2 t high quality sea salt
1/2 t black pepper
1 14 oz can organic coconut cream
8-10 c spinach or mixed dark leafy greens
2 T acv
-in a large pot, add all ingredients except coconut milk, spinach, and acv and sauté until fragrant. add remaining 3 ingredients and bring to a boil. cover pot and simmer for 15 minutes, stirring occasionally.
-transfer to a blender and pulse a few times  until desired texture is achieved.

fish:
preheat oven to 400°F. place 2 wild caught salmon filets in a glass baking dish and drizzle with evo avocado oil + lemon juice. season with whole fennel seeds, sea salt & black pepper and bake for 12-15 minutes until cooked through.

serve fish topped with creamed spinach. add squash to the side and sprinkle everything with flaked coconut, pom seeds & a pinch of flaked sea salt.