Delicata Squash w/Mustard Vinaigrette, Chard + Salmon

• 2 medium (2 lb | 910 g) delicata squash, cut in half lengthwise, seeded, and cut into half-moons

Roast the squash and transfer it from the pan (reserve the pan) to layer on the chard, wilting it. Add the mustard, olive oil, vinegar, and a big pinch of salt. Sear the salmon in the squash frying pan. When fully cooked, toss the squash and chard to make the salad. Serve with the seared salmon.