Roasted Acorn Squash with Grilled Salmon and Sautéed Kale

Ingredients

• 2 medium acorn squash, halved and seeded
• 4 4-oz salmon fillets, wild-caught
• 8 cups kale, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 whole lemon, juiced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper.

2. 2

   Roast the squash for 25-30 minutes, until tender when pierced with a fork.