Salmon Green Goddess Salad with Smoked Paprika Roasted Acorn Squash

1. Preheat oven to 375°F (190°C).
2. For the acorn squash: Cut one acorn squash in half, remove the seeds, and slice into 1/4 inch thick slices. Toss the slices in a bowl with about 1 tablespoon of olive oil and season with salt, pepper, and approximately 0.5 teaspoon of smoked paprika. Spread the seasoned squash in a single layer on a baking sheet.
3. Roast the acorn squash in the preheated oven for about 20 minutes, or until it is tender and slightly crisp on the edges.
4. For the salmon: While the squash is roasting, drizzle a 6oz salmon filet with about 1 tablespoon of avocado oil. Season with salt and pepper, and top with two slices of lemon.
5. Place the salmon on a separate baking sheet or alongside the squash (if space permits) and roast at 375°F (190°C) for about 10-12 minutes, or until it flakes easily with a fork.
6. To assemble the salad: Toss fresh romaine lettuce with your prepared dairy-free green goddess dressing. Arrange the roasted salmon and smoked paprika roasted acorn squash on top of the dressed lettuce. Serve immediately.