As the crisp autumn air sets in and the days grow shorter, it’s the perfect time to embrace comforting meals that nourish both the body and soul. When I first whipped up this Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts, the kitchen was filled with an enchanting aroma that instantly uplifted my spirits. This delightful one-pan dish makes weeknight dinners a breeze—packed with vibrant flavors and nutrients, it’s a wonderful remedy for those fast-food blues.
Imagine perfectly roasted butternut squash creating a natural sweetness while tender Brussels sprouts add their earthy charm, all harmoniously draped under a maple-Dijon glaze on flaky salmon. Not only is it a feast for the taste buds, but the ease of preparation means you’ll spend less time in the kitchen and more time savoring your meal. Whether you’re meal prepping or looking for a quick dinner solution, this recipe will leave you feeling satisfied, energized, and excited to share. Let’s dive into this wholesome culinary journey together!
Why is Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts a must-try?
Easy Prep: This recipe requires minimal effort, allowing you to enjoy a healthy home-cooked meal without the stress.
Nutrient-Rich: Packed with omega-3s from salmon and vitamins from vegetables, it’s a wholesome option that fuels your body right.
Deliciously Versatile: Feel free to swap out the veggies or glaze according to your taste; it’s customizable to suit your cravings.
One-Pan Wonder: Fewer dishes mean more time to relax and soak up the flavors, making cleanup a breeze after your meal.
Family-Friendly: Perfect for dinner gatherings or simple weeknight meals, this dish appeals to all palates and is sure to impress!
With a combination of mouthwatering flavors and straightforward preparation, you’ll look forward to making this dish again and again!
Sheet Pan Salmon and Veggies Ingredients
For the Salmon
- Salmon fillets – A rich source of omega-3 fatty acids; ensure they’re thawed if using frozen.
- Dijon mustard – Adds a tangy flavor that perfectly balances the sweetness of the glaze.
- Maple syrup – Use real maple syrup for the best flavor; it’s key to the delightful glaze.
- Olive oil – Essential for brushing on the salmon; can be swapped with avocado oil for a different flavor.
- Salt & pepper – Simple yet crucial for enhancing all flavors in the dish.
For the Veggies
- Butternut squash – Provides natural sweetness; cut into ½ inch cubes for even cooking.
- Brussels sprouts – Offers a savory contrast; halved for quicker roasting and better texture.
- Garlic powder – Elevates the overall taste of the veggies with its aromatic essence.
- Smoked paprika – Gives a smoky depth; regular paprika can be used for a milder flavor.
- Dried thyme – Infuses herbaceous notes; substitute with oregano or rosemary if preferred.
- Olive oil – Drizzled over veggies for roasting; a great source of healthy fats.
- Salt & pepper – Key seasonings to bring out the best in your roasted vegetables.
With these wholesome ingredients at hand, you’re just moments away from creating an irresistible Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts. Happy cooking!
How to Make Sheet Pan Salmon and Veggies
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your salmon and veggies roast perfectly, developing a delicious caramelization.
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Prepare the Veggies: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Spread the mixture evenly on your lined sheet pan, then roast for about 12-15 minutes or until tender.
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Mix the Marinade: While the veggies are roasting, in another bowl, whisk together the remaining olive oil, Dijon mustard, salt, pepper, and thyme. This mixture will create a flavorful glaze for your salmon.
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Add the Salmon: After the initial roasting time, carefully push the veggies to one side of the pan. Place the salmon fillets on the empty side and brush them generously with the Dijon mixture. Roast everything together for another 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of at least 145°F.
Optional: Garnish with chopped fresh herbs for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts are perfect for busy home cooks looking to save time without sacrificing flavor! You can chop and season the butternut squash and Brussels sprouts up to 24 hours in advance; just refrigerate them in an airtight container to keep them fresh. Additionally, prepare the Dijon glaze for the salmon and store it separately. When you’re ready to cook, simply toss the veggies on a sheet pan and follow the roasting instructions as directed, adding the salmon in the last 12-15 minutes. This way, you’ll enjoy a wholesome meal with minimal effort on hectic weeknights!
How to Store and Freeze Sheet Pan Salmon and Veggies
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your Sheet Pan Salmon and Veggies fresh and ready for quick reheating.
Freezer: For longer storage, freeze portions in freezer-safe bags for up to 2 months. Ensure the salmon and veggies are fully cooled before sealing to prevent freezer burn.
Reheating: When ready to enjoy again, reheat in the oven at 350°F (175°C) for about 15-20 minutes. Alternatively, microwave for a few minutes, stirring occasionally until heated through.
Wrapping: If refrigerated or frozen, wrap tightly to avoid off-flavors and moisture loss. Proper storage helps maintain the delightful flavors of your dish!
Expert Tips for Sheet Pan Salmon and Veggies
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Perfectly Roasted Veggies: Ensure the butternut squash and Brussels sprouts are cut to similar sizes for even cooking and tender bite.
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Avoid Overcooking Salmon: Keep an eye on your salmon during roasting; check it a couple of minutes early to prevent dryness.
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Flavor Enhancer: Consider adding a sprinkle of lemon juice over the salmon before serving for a zesty finish that brightens the entire dish.
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Meal Prep Bonus: Prepare extra salmon; it’s fantastic for salads or wraps the next day, enhancing your meal prepping efforts!
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Herb Variations: Experiment with fresh herbs like dill or parsley as a garnish after cooking for an added layer of flavor and freshness.
What to Serve with Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts?
Elevate your delightful meal with complementary sides that enhance the flavors and textures of this wholesome dish.
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Creamy Quinoa: A nutty and wholesome side that’s rich in protein, making it a perfect partner for the salmon. The unique texture also adds an intriguing contrast to your plate.
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Garlic Bread: Golden and crusty, garlic bread adds the perfect touch to any meal. It’s excellent for soaking up any leftover maple-Dijon glaze!
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Arugula Salad: Fresh and peppery arugula tossed with lemon vinaigrette adds a crisp bite that balances the sweetness of the roasted veggies beautifully.
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Roasted Asparagus: Tender asparagus drizzled with olive oil and seasoned with lemon zest creates a vibrant addition, enhancing both flavor and color on your table.
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Lemon Butter Sauce: A drizzle of zesty lemon butter sauce over the salmon can brighten up the flavors. This sauce is rich yet refreshing, providing a great contrast to the meal.
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Chocolate Mousse: For dessert, a light and airy chocolate mousse will satisfy your sweet tooth without overwhelming the palate after such a flavorful entrée.
With these delightful pairings, your Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts will become the star of the dinner table, making mealtime a joyous occasion!
Sheet Pan Salmon and Veggies Variations
Feel free to explore and customize this delicious recipe to suit your tastes and dietary needs!
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Green Veggie Swap: Replace Brussels sprouts with tender green beans or vibrant broccoli for a fresh twist. The crunchiness of green beans adds a delightful contrast to the dish.
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Spicy Kick: Add a pinch of cayenne pepper to the seasoning mix for a subtle heat that complements the sweetness of the glaze. Just a touch elevates the flavor profile beautifully!
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Honey Glaze: Substitute honey for maple syrup to create a different yet equally delicious sweet glaze. This simple swap brings a floral note that pairs wonderfully with salmon.
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Add Citrus: Squeeze fresh lemon or orange juice over the salmon before baking for a refreshing zing. The acidity brightens up the entire dish, making every bite burst with flavor!
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Herb Frenzy: Experiment with different herbs like dill or parsley instead of thyme for a fresh aroma. Each herb lends its unique character, inviting you to explore new tastes.
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Nutty Flavor Boost: Sprinkle chopped pecans or walnuts over the veggies before roasting. This adds a delightful crunch and a rich, nutty flavor that everyone will love.
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Flavorful Marinade: Marinate the salmon in a mix of soy sauce, garlic, and ginger for a bold Asian twist. This tweak infuses your dish with excitement and depth!
With these variations, your Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts can become a new favorite each time you prepare it! Enjoy the creativity and deliciousness!
Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts Recipe FAQs
What is the best way to select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size, with a matte finish and no soft spots. The skin should be a tan color, and if you notice dark spots all over, that could indicate spoilage. A ripe squash will yield a sweet, nutty flavor upon roasting.
How should I store leftovers of Sheet Pan Salmon and Veggies?
To keep your delicious leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. This way, you’ll have a quick and nutritious meal ready whenever hunger strikes. Just ensure it’s fully cooled before sealing to keep moisture at bay.
Can I freeze the salmon and veggies? What’s the process?
Very! To freeze, make sure the salmon and veggies are completely cooled. Place portions in freezer-safe bags, removing as much air as possible. They can be stored for up to 2 months. To enjoy later, simply thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
What if my salmon is overcooked or dry?
Keep an eye on your salmon while it roasts! If you accidentally overcook it and it turns out dry, don’t fret—adding a splash of lemon juice or a drizzle of olive oil just prior to serving can help reintroduce moisture and enhance the flavor. Aim for an internal temperature of 145°F for perfectly flaky results!
Can I modify this recipe for dietary restrictions?
Yes, indeed! If you’re dealing with allergies, feel free to omit the Dijon mustard or substitute it with a mustard alternative that meets your needs. You can also use honey instead of maple syrup for a different sweetening option. For vegans, swap the salmon for tofu or chickpeas for a nourishing plant-based meal!
Delicious Sheet Pan Salmon and Veggies for Busy Nights
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Spread on a lined sheet pan and roast for about 12-15 minutes or until tender.
- In another bowl, whisk together the remaining olive oil, Dijon mustard, salt, pepper, and thyme.
- Carefully push the veggies to one side of the pan. Place the salmon fillets on the empty side and brush with the Dijon mixture. Roast everything together for another 12-15 minutes, or until the salmon flakes easily and reaches an internal temperature of at least 145°F.