4 Tbsp pastured ghee, divided (can substitute pastured lard for dairy free)

3 Cloves fresh garlic, pressed

2 tsp chopped sage

2 Tbsp chopped rosemary, divided

1/2 tsp sea salt

1/8 tsp ground black pepper

2 pounds butternut squash cubes

5 oz chopped kale (about 3 large handfuls)

1 pound wild Alaskan salmon, cut into 3 oz portions



    Preheat oven to 425 degrees. Line a roasting pan with foil.

    Melt 3 Tbsp of the ghee in a glass bowl in the microwave. Stir in the garlic, sage, 1 Tbsp of the rosemary, and the salt and pepper.

    Use clean hands to toss the melted ghee mixture with the butternut squash cubes on the foil lined roaster. Spread the cubes evenly to create a single layer in the pan. Roast for about 20 minutes, or until fork tender.

    Remove from oven and turn the heat down to 375 degrees.

    Gently toss the chopped kale with the roasted squash in the pan using a spatula. Spread the squash-kale mixture evenly across the pan, then lay the salmon pieces over the top (skin side down).

    Melt the remaining 1 Tbsp ghee and use a pastry brush to brush over the surface of the salmon pieces. Sprinkle the fish with additional sea salt and black pepper, then with the remaining 1 Tbsp chopped rosemary.

    Place in 375 degree oven for about 15 minutes, or until salmon is flaky and opaque in the center.