1 head romaine lettuce, washed, dried thoroughly, and torn into bite-sized pieces
1/4 cup pepitas (roasted, salted pumpkin seeds)
1/4 cup cilantro leaves
To Make the Vinaigrette:
Combine all ingredients in a blender and blend on high until smooth.
To Make the Chili-Lime Mixture:
Combine lime zest and chili powder in a small bowl.
To Make the Butternut Squash:
Heat oven to 450°F and arrange rack in the upper third.
Toss squash slices with oil, salt, and 3 teaspoons of the chili-lime mixture. Spread in an even layer on a baking sheet and roast until just tender when poked with a fork, about 20 minutes.
To Make the Salmon:
Heat broiler to high.
Lay salmon on a baking sheet and drizzle with olive oil, sprinkle with salt and remaining chili-lime mixture. Rub everything over the salmon so the flesh is seasoned all over.
Toss fresh garbanzos with a teaspoon or so of oil and a pinch of salt and arrange around the salmon. Cut one of the limes you zested in half and squeeze the lime halves over everything.
Broil salmon and beans until salmon is done to your likeness. This is going to depend on the thickness of your salmon, start checking after 4 minutes. Salmon should feel firm to the touch, but not hard and opaque. This could take anywhere from 4-10 minutes.
For the salad:
Toss Romaine, pepitas, squash, cilantro leaves, and garbanzo beans with about half of the vinaigrette. Arrange on plates and divide the salmon on top of the salad. Pass remaining dressing on the table.