Ingredients

• 4 each 6 oz. salmon filet portions
• 1 bulb of fennel
• 1 acorn squash (butternut or another fall squash may be substituted)
• Kosher salt and pepper
• Olive oil

Directions

• Season salmon filets with kosher salt and black pepper.
• Cut fennel into 1/4 inch slices from top to bottom.
• Cut squash into 1/2 inch thick slices
• Coat all vegetables lightly with olive oil (mist spray is ideal) and season with salt and pepper.
• Char vegetables lightly each side, until tender.
• Cook salmon about 2 minutes, flip and cook 2 minutes more, let rest. Should be cooked to medium rare.
• Plate grilled squash and fennel. Place grilled salmon on top.
• Serve with lemon, optional.