1 large delicata squash, cut into half moon shapes and seeds removed
1 tbsp olive oil
1/4 tsp cinnamon
1/4 tsp paprika
2 tbsp maple syrup
2 tbsp reduced sodium soy sauce
1/2 tsp sesame oil
Juice of half a lemon
1 tbsp ginger, grated or minced
1 clove garlic, grated or minced
2 lb salmon, cut into 4 pieces
1 cup uncooked quinoa
2 heads broccoli, cut into bite size florets
Preheat the oven to 400 degrees F. Toss the delicata squash in olive oil, cinnamon, paprika, and a generous shake of salt and pepper. Place pieces on a parchment paper lined baking sheet, making sure squash slices do not overlap. Roast for 20-25 minutes, flipping halfway through, until fork tender. Set aside.
Whisk together the maple syrup, soy sauce, sesame oil, lemon juice, ginger, and garlic in a small bowl to make the soy maple glaze.
Reset the oven to high broil. Line a shallow baking pan with aluminum foil. Place the salmon in the baking pan.
Use a food brush to paint the glaze onto the pieces of salmon. Brush the top and sides of each piece, repeating until the glaze is gone.
Place baking pan with salmon on the top rack of the oven. Broil for 8-12 minutes until salmon is cooked through. Take a peek every few minutes to make sure the salmon is not burning.
While the salmon cooks, prepare the quinoa according to package instructions on the stovetop.
Steam the broccoli on the stovetop until fork tender, 1-3 minutes.
Arrange ingredients in 4 bowls for serving. Sprinkle with sesame seeds, pomegranate seeds, and cilantro.