Simple & Healthy Salmon Dinner with Butternut Squash and Brussels Sprouts

1. Preheat oven to 375°F (190°C).
2. Prepare Salmon: Rub the salmon fillet with a little olive oil and season generously with M Salt seasoning. Place on a baking sheet.
3. Prepare Butternut Squash: Take the bag of pre-cut butternut squash rotini. Toss it with olive oil, kosher salt, pepper, and herbs de Provence. Place on a separate baking sheet or alongside the salmon.
4. Roast Salmon and Squash: Roast both the salmon and butternut squash at 375°F (190°C). The salmon should cook for 15-20 minutes, and the butternut squash for about 18 minutes, or until tender and lightly caramelized. 
5. Prepare Brussels Sprouts: While the salmon and squash are roasting, cut 3 strips of no sugar bacon into smaller chunks. Fry them in a skillet over medium heat until crispy. 
6. Sauté Brussels Sprouts: Once crispy, remove the bacon from the skillet, leaving the rendered fat. Add half the bag of shaved Brussels sprouts to the skillet and sauté in the bacon fat until slightly tender, about 4 minutes.
7. Finish Brussels Sprouts: Add 1 tablespoon of balsamic vinegar to the Brussels sprouts and sauté for 2 more minutes.
8. Serve: Plate the roasted salmon, butternut squash, and sautéed Brussels sprouts. Optionally, serve with a lemon-garlic Aioli (recipe not included, as it's mentioned as being on a separate blog).