Pre-heat oven to 425 F.
Coat salmon fillets in Maniatis Extra-Virgin olive oil & Pinot Noir Wine Rub.
Chop onion into large chunks.
Spray baking sheet with Avocado Oil Spray.
Drizzle and evenly cover the butternut squash and onion in Maniatis Extra-Virgin olive oil & season with the Pinot Noir Rub.
Pop the butternut squash and onions in the oven for 15-20 minutes.
Coat pan with the avocado cooking spray and turn heat setting to medium-high.
Place salmon skin side up on pan and cook for about 4 minutes.
Then gently flip salmon over and cook for about 4-5 minutes. The internal temperature of salmon should reach 145 F.
Transfer salmon fillets to the plate. Remove butternut squash and onion from oven and plate with salmon.
Add a little more seasoning if you like. Pair with Pinot Noir, a side salad and enjoy!
Add a herbal garnish if you wish!