Straightforward baked salmon with butternut squash and Brussels sprouts is a superb addition to your fall meal plan. The easy components (roasted butternut squash, salmon, honey…) come collectively to create a fast dinner that’s cooked on one sheet pan (good day, straightforward clear up).
The scrumptious taste of this salmon recipe takes me again to our Alaska journey, the place we dined on fresh-from-the-river salmon. The candy and savory style of roasted butternut squash pairs completely with the wealthy flavors of the salmon.
Components Wanted to Make Baked Salmon With Butternut Squash & Brussels Sprouts
You’ll additionally discover a printable recipe card beneath this text with components and directions.
To make this wholesome meal, you’ll want the components listed beneath, a big bowl, and a big sheet pan or rimmed cookie sheet.
- 2.5 lbs butternut squash (or 6-7 cups butternut squash cubes)
- 1 lb Brussels sprouts
- 1-2 teaspoons salt + further for sprinkling on the salmon (relying on style)
- 2 teaspoons herbs de provence (different choices: thyme or rosemary)
- 1/2 teaspoon black pepper + further for sprinkling on the salmon
- 2 tablespoons further virgin olive oil
- 4 contemporary salmon fillets, totaling 2lbs (all varieties of salmon work: Coho, Sockeye, Copper River, King, and so forth.)
- 4-5 slices bacon, chopped (non-obligatory, however extremely really useful)
- 2-3 tablespoons honey
Frozen Salmon & Veggie Tip: If the salmon is frozen, totally defrost earlier than making ready this straightforward weeknight meal. If utilizing frozen veggies, don’t defrost; add straight from the freezer.
Substitutions
- Butternut Squash: As an alternative of peeling and reducing a complete butternut squash, purchase pre-cut cubes from the produce division or frozen butternut squash cubes.
- Brussels sprouts: Don’t love Brussels sprouts? Use further butternut squash cubes, or a special seasonal vegetable like chopped candy potatoes or white potatoes. One thing like broccoli cooks too rapidly and can burn simply given the prepare dinner time.
- Herbs de Provence: A spice mix that originates from the South of France, however can simply be present in grocery shops. This mix is constructed from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A scrumptious mix to make use of for hen, roasted greens, fish, and lamb. In case you don’t have herbs de provence, use thyme or rosemary (or a mix of the 2). Not the identical as herbs de provence, however a flavorful substitute.
- Bacon: Bacon provides unimaginable taste to the salmon fillets and greens, significantly when paired with the sweetness of the honey drizzle. In case you choose to not use bacon, you’re welcome to skip it. Alternatively, use chopped prosciutto.
Make This Recipe: Step by Step Directions
- Step 1: Preheat the oven to 425F. Line a sheet pan with parchment paper. That is non-obligatory, however helps make clear up simpler.
- Step 2: Reduce the Brussels sprouts in half. Peel the butternut squash, take away seeds, and minimize the squash into 1-inch cubes.
- Step 3: Place the greens in a big bowl and sprinkle with all of the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss once more.
- Step 4: Unfold the veggies on the lined baking sheet in an excellent layer. Roast the veggies for 20 minutes.
- Step 5: After 20 minutes, take away the sheet pan from the oven and use a spatula or picket spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the middle of the pan, pores and skin aspect down (if there’s pores and skin on the salmon). Sprinkle a number of the bacon on high of the fish and sprinkle with salt and pepper (not an excessive amount of, just some pinches over every filet). Scatter the remaining items of bacon all through the veggie combination.
- Step 6: Return the sheet pan to the oven and bake for one more 18-20 minutes, or till the salmon is cooked by way of (will probably be flaky) and the bacon is barely crispy. The crispiness of the bacon will depend upon the thickness of the slices. I discover that the thinner slices of bacon work properly.
- Step 7: Take away the sheet pan from the oven and drizzle the honey excessive of the salmon and veggies. Serve heat.
Serve
Sheet pan dinner are my favourite meal to prepare dinner as a result of they’re so easy and full!
You don’t have to serve this meal with the rest, however in the event you’d like a aspect, listed here are a couple of aspect dish concepts…
- Instant Pot Rice
- Side Salad with Vinaigrette Dressing
- Instant Pot Mashed Potatoes
- Einkorn Biscuits
- Einkorn Cornbread
- Cooked Pasta of alternative: macaroni and cheese, pasta blended with pesto
Meal Prep Tip
Right here’s find out how to meal prep this recipe for a simple make-ahead lunch or dinner.
- Bake the veggies and salmon per the recipe.
- Portion the salmon and veggies into individual-size meal prep containers.
- Retailer within the fridge for as much as 3 days.
- Reheat the salmon and veggies for two minutes (or longer) within the microwave till warmed.
Extra Easy & Straightforward Weeknight Dinners
Sheet Pan Honey-Salmon with Brussels Sprouts and Butternut Squash
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Tools
-
1 giant bowl for mixing the greens with oil and seasonings
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1 large sheet pan for baking the salmon and greens
-
1 piece of parchment paper non-obligatory for straightforward clear up
Components
- 2.5 lbs butternut squash (about 6 cups cubed)
- 1 lb Brussels sprouts
- 1-2 tsp salt + further for sprinkling on the salmon (depends upon style)
- 2 tsp herbs de provence
- 1/2 tsp black pepper + further for sprinkling on the salmon
- 2 TB further virgin olive oil or avocado oil
- 4 salmon filets totaling 2lbs, all salmon varieties work
- 4-5 slices bacon chopped
- 2-3 TB honey
Directions
-
Preheat the oven to 425F. Line a sheet pan with parchment paper. That is non-obligatory, however helps make clear up simpler.
-
Reduce the Brussels sprouts in half.
-
Peel the butternut squash, take away the seeds, and minimize the squash into 1-inch cubes.
-
Place the veggies in a big bowl and sprinkle with all of the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss once more.
-
Unfold the veggies on a big sheet pan. Roast the veggies for 20 minutes.
-
After 20 minutes, take away the sheet pan from the oven and use a spatula or picket spoon to push the veggies to the perimeter of the pan. Add the salmon filets, pores and skin aspect down (if there’s pores and skin on the fish), to the middle of the pan. Sprinkle a number of the bacon over the salmon filets and sprinkle with salt and pepper (not an excessive amount of, just some pinches over every filet). Scatter the remaining items of bacon all through the veggie combination.
-
Return the sheet pan to the oven and bake for one more 18-20 minutes, or till the salmon is cooked by way of (will probably be flaky) and the bacon is barely crispy. The crispiness of your bacon will depend upon the thickness of the slices. I discover that the thinner slices of bacon work properly.
-
Take away the sheet pan from the oven and drizzle the honey excessive of the salmon and veggies. Serve heat.
Notes
Recent or Frozen Veggies: Recent or frozen veggies could also be used. Don’t defrost the veggies earlier than cooking, if frozen.
Frozen Salmon: If the salmon is frozen, defrost totally earlier than baking.
Herbs de Provence: A spice mix that originates from the South of France, however can simply be present in grocery shops. This mix is constructed from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A scrumptious mix to make use of for hen, roasted greens, fish, homemade salad dressing, and lamb. In case you don’t have herbs de provence, use 1 teaspoon thyme or 1 teaspoon rosemary (or a mix of the 2). Not the identical as herbs de provence, however a flavorful substitute.
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