1/2 ounce oil blend
6 ounces salmon filets, skin on
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 ounce oil blend
3 ounces caramelized onion
1 teaspoon garlic, minced
1 ounce spinach
1/2 ounce oil blend
3 ounces seasonal squash
1/8 teaspoon salt
1 pinch pepper
1 pinch parsley, julienne

Heat oil to smoke over medium high heat. Season fish well on both sides and drop flesh side down. Sear fish to golden borwn, flip skin side to clean portion of pan and finish to medium in oven.

Heat oil in second pan over medium heat, add carmelized onion and garlic and heat through. Add spinach and reserve pan to lower shelf to wilt and dry spinach.

Heat oil in third pan over medium heat, add squash, season with salt and pepper and warm through.

Plate the spinach-squash mixture from 3 to center of the plate, place squash from 9 to spinach forming a 3-inch thick bar running from 3 to 9 across the plate. Top with salmon, skin up, perpendicular to the vegetables. Pool sauce under salmon at 6 and garnish with julienne parsley.