Sheet Pan Salmon with 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.
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Servings: servings
Calories: 324kcal
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.
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Sodium: 439mg | Fiber: 5g | Sugar: 15g