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Preheat oven to 400 degrees and place oven rack in upper third of oven.
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Place a sheet of parchment paper on a rimmed cookie sheet.
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Peel and cut butternut squash into 1/2" cubes. Place on parchment covered cookie sheet.
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Drizzle with olive oil and toss till squash is well coated.
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Sprinkle with a few pinches of sea salt and freshly ground pepper. Toss.
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Cut 8 asparagus spears 4" long and 4 more spears into 1" pieces, drizzle with little olive oil, sprinkle with sea salt and pepper, set aside.
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Place Butternut squash in oven for 40-50 minutes or until edges are brown and crispy, adding asparagus the last 10 minutes of cooking time.
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While squash cooks make and assemble salad, make dressing and cook salmon.