Wild Sockeye Salmon with Roasted Sweet Potatoes and Butternut Squash

For the sweet potatoes: Cut the potatoes into cubes, toss with avocado oil, pink salt, black pepper, and meat & potato seasoning. Bake at 400°F (200°C) for 35-40 minutes, flipping halfway through.

For the butternut squash: Peel the butternut squash and cut into cubes. Spray with ghee spray. Season half with pink salt and cinnamon, and the other half with just pink salt. Bake at 400°F (200°C) for 40 minutes, flipping halfway through.

For the wild sockeye salmon: Brush the salmon with avocado oil, coconut aminos, and lemon juice. Season with pink salt, garlic powder, dill weed, and black pepper, and meat & potato seasoning. Bake at 400°F (200°C) for 12 minutes, then broil for another 2 minutes.

Serve the salmon, sweet potatoes, and butternut squash alongside fresh arugula, steamed broccoli, and a dollop of buffalo bleu hummus.