Sheet Pan Salmon and Veggies with Butternut Squash and Brussels Sprouts
A one-pan, no-fuss meal, this maple-Dijon glazed salmon with roasted butternut squash and Brussels sprouts is quick, nourishing, and packed with flavor.
Sheet pan salmon with veggies including brussels sprouts and butternut squash is a fresh, nutrient rich dinner that’s easy to make, even on a busy night. It’s a simple, balanced dinner (ready in one pan!) with 24 grams of protein and 5 grams of fiber!
The sauce is really what makes this dish shine. A little maple syrup and smokiness from the paprika minimizes the fishiness of the salmon, so even my kiddos were asking for second helpings!
And with minimal prep and just one pan to clean, this recipe is a game-changer for busy weeknights.
And a pro meal planning tip: make this salmon and veggie dinner on a Sunday or Monday, and throw a few extra pieces of salmon on the pan. Then, you’ll have extra for salmon salad sandwiches or salmon fried rice later in the week!
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Table of Contents
Why you’ll love this recipe
As a registered dietitian, I love meals that are both nutritious and practical, and this sheet pan salmon with butternut squash and Brussels sprouts checks all the boxes.
Everything cooks on one pan, making cleanup easy, because after a long day, the last thing you need is a sink full of dishes.
This meal is also balanced and nourishing, with salmon providing brain-boosting omega-3s and fiber-packed veggies helping to keep you full and satisfied. Plus, it’s a meal prep win. Make extra and you’ve got a healthy lunch or an easy dinner for later in the week.
And if you’re feeding little ones, the touch of maple syrup helps mellow out any fishy flavor, making salmon more appealing for picky eaters. They can eat around the veggies they’re not into yet and still get a wholesome, nutrient-packed meal.
Ingredients for sheet pan salmon, butternut squash, and veggies
- Salmon: Keeping a big bag of frozen salmon fillets in the freezer is a great way to always have some on hand and ready to go for this recipe. Just be sure to thaw them before baking in this recipe.
- Brussels Sprouts: If you don’t like steamed Brussels sprouts, I’m with you. But roasting them is a complete game changer. This recipe gives them a perfectly tender bite with slightly browned edges, making them taste incredible!
- Butternut squash: I love the contrasting flavors of butternut squash and Brussels sprouts in this recipe. Roasting them brings out a natural sweetness, too, that goes so well with the smoky, sweet sauce.
- Maple syrup: For a hint of natural sweetness and maple flavor. Don’t use pancake syrup here, make sure it’s the real deal!
- Dijon mustard: Dijon and maple syrup go so well together, complementing sweet with bold and tangy.
- Seasonings: Smoked paprika, garlic powder, dried thyme, and a little salt and pepper help give the salmon and veggies an earthy, smoky flavor.
How to make this recipe even easier
Want to make this recipe but need it to be even easier? I got you! Try these shortcuts:
- Use pre-cut butternut squash and Brussels sprouts: This is my number one way to make this recipe. Yes, you can peel and dice a butternut squash or halve and trim brussels sprouts, but buying them pre-made shaves a ton of time and effort off this meal.
- Skip the marinade. If you don’t have all the ingredients or the time to make your own, use a store-bought maple dijon dressing instead.
Variations
- Swap the veggies: Sweet potatoes or carrots can be used instead of butternut squash and you could use green beans or asparagus instead of brussels sprouts if that’s what your family likes instead.
- Try a different glaze: Honey mustard, balsamic glaze, or teriyaki sauce would all be a good substitute for the maple dijon glaze.
- Use a different protein: If you like the idea of this recipe, but don’t love salmon, try it with chicken thighs or pork loin instead!
Tips to make this recipe family friendly
- Serve each component separately so little ones can choose what veggie they want to try.
- Roast a small portion without the glaze so that kids can add their own favorite sauce if they’re not a fan of dijon or smoked paprika.
Storing and reheating leftovers
Keep leftovers in the refrigerator for up to 3 days in an airtight container.
To reheat, place the salmon and veggies on a pan and warm in the oven at 350°F for 10 minutes or place on a microwave-safe dish and microwave in 30-second bursts until warmed through.
What to serve with sheet pan salmon and veggies
While this sheet pan dinner is a full meal by itself, it may not be enough to fill everyone up. Serve it alongside:
- Cottage cheese
- A fresh side salad
- Applesauce
- Brown rice or quinoa
- Avocado slices
Recipe
Sheet Pan Salmon with Veggies with Butternut Squash and Brussels Sprouts
Ingredients
- 4 salmon fillets 4-6 ounces each
- 16 ounces about 3 cups butternut squash, cubed into ½ inch pieces
- 12 ounces about 3-4 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 3 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Prep the veggies – Toss butternut squash and Brussels sprouts with 1 tbsp olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the sheet pan and roast for 12 to 15 minutes.
- Prepare the salmon – While veggies roast, mix 1 tbsp olive oil, Dijon mustard, salt, pepper, and thyme. Brush over salmon fillets.
- Add salmon to the pan – Push veggies to one side and place salmon fillets on the pan. Roast for 12-15 minutes or until salmon flakes easily with a fork and the internal temperature is at least 145 degrees F.
