Preheat oven to 400 degrees. Line 2 baking sheets with aluminum foil.
Arrange salmon, skin side down, on a lined baking sheet. Season with 1/2 tsp Lemon Pepper Seasoning. Bake at 400 degrees for 12 minutes or until it flakes apart easily. While still hot, remove salmon flesh from the skin.
Add cubed butternut squash to another lined baking sheet. Drizzle with 1/2 tbsp olive oil and toss until coated, then season with remaining Lemon Pepper seasoning. Bake at 400 degrees for 20 minutes.
Add kale to a large bowl and pour remaining olive oil into your hands. Massage kale until it is dark green (it should take about 5 minutes for the whole bowl).
Arrange salad by layering kale at the bottom of a serving bowl. Top with butternut squash and dried cranberries. Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.
When you’re buying salmon, there are a few things to consider. First, double check to make sure that it’s sustainable salmon. Next, figure out what you want in terms of flavor and nutrition. Wild caught salmon from the Pacific Northwest are usually less fatty, but are stronger in taste and less tender than Atlantic varieties. This site has a good breakdown of the fat content of the different types.