Prepare two baking sheets, lined with parchment paper.
Evenly place butternut squash onto one of the baking sheets. Lightly drizzle olive oil, salt, pepper, and Italian dried seasoning to preference. Place the baking sheet in the oven for 15-20 minutes, until lightly crisp, but still slightly tender. Check and stir occasionally to prevent burning.
Slice the salmon into 6 even slices. Place onto baking sheet with appropriate spacing and feel for any bones. Then, cover with paper towel to dry out salmon.
Prepare dill aioli sauce by putting garlic cloves, salt, pepper, juice and zest of a lemon, mayonnaise, capers, and fresh dill into a food processor. Pulse until it is smooth. Add more dill, salt, or pepper to taste.
Remove the paper towel from the salmon and place the baking sheet into the oven for 8-10 minutes. Remove from oven once the white stuff is oozing from the salmon to indicate it is done. This white stuff is a coagulated protein, safe to eat.
Plate your arugula first, then top with roasted salmon and butternut squash, and finish with the dill aioli sauce drizzled on top. Serve and enjoy!