Orange Salmon with Fennel Creme sauce

Citrus-Marinated Salmon with Fennel Cream Serves 4
2 Tbsp - extra Virgin olive oil

1/4 Cup - orange juice
1/2 tsp - unrefined sea salt
Ground pepper to taste
4 salmon fillets
1 fennel bulb, thinly sliced (Reserve Fronds)
1/2 sweet onion, thinly sliced
1 cup plain Greek yogurt
2 oranges, 1 zested, 1 thinly sliced.

In a small bowl whisk together oil, juice, salt and pepper.
Place the salmon in a glass baking dish and pour marinade over the top. Allow to Marinate 1 hour. Heat oven at 400 degrees.

Scatter the fennel and onion over the top of the fish. Cover dish with aluminum foil. Bake for 20 to 25 minutes.

Combine the Greek yogurt with the finely chopped fennel fronds, about 2 tablespoons. Add orange zest and cut orange in have and squeeze choice over the yogurt. Mix well. When fish is flaky, dish the onion and fennel onto the plate. Lay the fish on top and then garnish with a dollop of creme on top of the salmon.

Roasted Butternut Squash with Dates Serves 2
8 oz Butternut Squash cut into 1/2 squares

1/2 tsp Garlic Powder
1/4 tsp ground cinnamon
1/2 tsp Salt
4 pitted dates roughly chopped
1 tomato chopped
2 garlic cloves chopped
1/2 jalapeno chopped
2 tbsp onion chopped
1 tsp Cumin
1 tsp paprika

1 tsp lemon juice
1 tsp lemon zest

Mix together Squash, Garlic powder, cinnamon, salt, and
dates in a bowl and let sit.

In sauce pan mix tomato, garlic, jalapeno, onion, cumin, paprika, lemon juice, and lemon zest. Bring to bowl stir thoroughly. mash with a potato masher. Let simmer for about 5 minutes. When done mix with Squash until thoroughly covered spread on a foil covered baking sheet. Bake for 20 to 25 minutes for 400 degrees.

Pair with a nice bottle or rose.

Enjoy.