Cod and baby kale with butternut squash salad


2 filets of cod (feel free to cook up more for more people)

Trader Joes 21 seasoning salute

2 lemons

1 head of roasted garlic

½ cup of olive oil

Salt and pepper

1 shallot

1 teaspoon of maple syrup

1 tablespoon of Dijon mustard

1 package of baby kale

1 butternut squash chopped (Costco has precut)


Cooking instructions:

Preheat oven to 425 degrees. Once preheated, add butternut squash to a baking sheet. Drizzle with olive oil and seasoning salute and cook in oven for 35 minutes. In a small bowl, add minced shallot, roasted garlic, maple syrup, Dijon mustard, and lemon juice. Whisk together while drizzling in the olive oil. Add salt and pepper to taste. In a piece of foil add cod to the center. Drizzle with olive oil, seasoning salute and lemon zest. Fold into packets and put in the oven when the squash has 7-10 minutes left. When squash is done, add into a big bowl, add package of baby kale and add half the dressing to start. Add more dressing to taste. Toss all together and serve with finished baked cod.