A hearty fall meal featuring salmon, acorn squash, and kale rubbed with coconut oil, honey, paprika, brown sugar, pink sea salt, and pepper. The salmon and acorn squash are baked together at 425°F while the kale is sautéed for a few minutes.
1: Preheat the oven to 425°F.
2: Rub salmon and acorn squash with coconut oil, honey, paprika, brown sugar, pink sea salt, and pepper.
3: Place the salmon and acorn squash in the oven and bake for about 25 minutes.
4: Meanwhile, sauté the kale in a pan for a few minutes until tender.
