Preheat the oven to 400°F.

Combine the peeled and diced butternut squash, 1 can drained and rinsed chickpeas, 1 diced red onion on a rimmed baking sheet. Toss the vegetables directly on the baking sheet with 2 tablespoons olive oil, ½ teaspoon salt and freshly ground pepper to taste. Roast in the oven for 25 minutes, stirring everything halfway through cooking to ensure even roasting.

While the vegetables roast in the oven, make the salmon marinade. In a mason jar (or small bowl) combine the 2 remaining tablespoons of olive oil, 2 tablespoons maple syrup, 2 tablespoons whole grain mustard, 1 tablespoon apple cider vinegar, 1 minced garlic clove, and 1 teaspoon salt. Put a lid on the jar and shake vigorously until well emulsified (or if using a small bowl, just whisk everything together).

Take 4 salmon filets out of your fridge and place them in a bowl or 8x8 rimmed baking dish, then pour the marinade over the salmon. Set aside on your counter.

While the veggies are roasting, make the lemon tahini sauce – combine ¼ cup lemon juice, 3 tablespoons tahini, 2 tablespoons olive oil, 1 minced garlic clove, and ½ teaspoon kosher salt in a small bowl and whisk until smooth, taste and adjust seasoning as needed. For a thinner sauce, just add a bit of water until you get the consistency you’d like. A note that this sauce is on the punchy/lemony side, so if it’s too much acid for you, just add a bit more oil, tahini, or water to taste.

After the veggies have roasted for a total of 25 minutes, remove the baking sheet from the oven and scoot the veggies aside a bit to make room to nestle in the salmon filets onto the sheet pan (if skin is on, have the skin side facing down).

Return the baking sheet to the oven and roast for another 10-14 minutes, or until the salmon reaches 130°F internally. For more well done salmon, cook for a few extra minutes until internal temp is 145°F.

Serve the salmon alongside the roasted veggies, and top everything with a big handful of roughly chopped parsley and a hearty drizzle of the lemon tahini sauce before digging in.