Updated: Dec 17, 2019
1 (24-ounce) package diced peeled butternut squash (Follow Tip)
6 tablespoons extra-virgin cannabis-infused olive oil
Salt and pinch of red chili pepper powder
4 skinless salmon fillets (6 ounces each)
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried Tarragon
1 teaspoon Dijon Mustard
1 teaspoon Garam Masala
12 cups baby spinach
Tip: Local grocery stores also have peeled and precut butternut squash. If you have a Pressure Cooker or an Instapot cut the butternut squash into quarters and steam for 7 minutes at high pressure. Once the pressure cooker is complete you will be able to scoop out the squash rather easily.
Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
In a medium bowl, toss the squash with 1 tablespoon of the cannabis-infused olive oil, a pinch of salt, and a pinch of red chili powder. Spread on a prepared baking sheet and roast, stir once, for 15 minutes.
Remove the pan from the oven (leave the oven on) and move the squash to one side. Place the salmon fillets on foil and sprinkle each with salt and red chili powder, if desired. Return to oven and bake until salmon flakes easily with a fork, 5 to 10 minutes, turning over halfway through cooking time.
Meanwhile, in a small bowl, whisk together the lemon juice, remaining 3 tablespoons olive oil, garlic, tarragon, Dijon mustard, and Garam Masala.
In a large bowl, add the spinach and half of the vinaigrette and toss to combine. Portion the spinach onto 4 serving plates, top with one-quarter of the butternut squash and salmon fillet. Drizzle with vinaigrette.