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

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