Start by marinating the salmon in black pepper, olive oil, and the juice of 1 lemon for 2-3 hours.
Then, cut the acorn squash in half and remove the seeds. Add black pepper and 1 tablespoon of olive oil in each half for some bonus flavour. Bake it in the oven at 400°F with the cut side up. Set a timer for 30-minutes and move on to the next step.
The bacon and greens: Cut the uncured bacon into small squares and sauté them on low-medium heat in a large frying pan, stirring often. While the bacon is cooking, strip the Kale leaves off the stem and wash them. Fry the bacon until it gets close to being done (roughly 15 mins) and drop the kale right on top of the bacon. Now, keep stirring on low-medium heat for another 20 mins or so, or until the Kale shrinks down in size and looks like it’s about to get crispy.
The lemon salmon: When the 30 min timer on the acorn squash goes off, place the salmon on a baking sheet with some parsley and black pepper and add it to the oven with the squash… they both need to bake another 12-15 minutes. The squash is done when it’s soft to the touch of a fork and the salmon reaches an internal temperature of 140°F.