One Pan Salmon and Veggies

This one-pan salmon and veggies makes one healthy, easy and tasty dinner. Salmon, butternut squash and brussels sprouts are coated in super easy homemade honey garlic sauce and baked together on a sheet pan for 30 minutes.

Love one-pan dishes? Then check out this sheet pan chicken and veggies and one pan chicken and potatoes! I even have air fryer salmon with veggies for even less clean up!

One Pan Salmon

In the last 3 weeks, we made this one pan salmon three times. I “borrowed” sauce recipe from my super popular honey garlic salmon one time and lime ginger salmon another. Most recently I tried it with this baked teriyaki salmon glaze.

Then I chose firm vegetables cut into similar size pieces to ensure veggies come out tender while salmon stays juicy.

Consistency throughout a sheet pan is key when it comes to one pan dinners.

Salmon

We start with about 1.5 lbs salmon fillet. Preferably wild as science shows it is better for us and the environment.

When making one-pan dinner, it is important to pair wild salmon with vegetables that take same time to cook or cook veggies first. Because wild salmon is less fatty than farmed. It can come out dry if overcooked.

Veggies

Cut vegetables into same size pieces. I do not peel brussels sprouts but rather just cut them in halves.

To cut butternut squash, I first cut off a part without a hole. Then chop them separately into more or less even size cubes. It helps to peel an entire butternut squash and save some for later.

It refrigerates really well for up to a week. Then you can use the leftovers for sauteed butternut squash.

I like to make super simple butternut squash soup for lunch in my Blendtec. Or you can try my chicken butternut squash soup with Thai flavours. Mmmmmm.

Honey Garlic Sauce

To make honey garlic sauce, we combine honey, lemon juice, fresh garlic, salt and pepper (I love this sauce so much I’ve even made baked honey garlic chicken). Give a whisk and use right away. Place salmon fillet in the middle of the baking sheet, pour 1/3 of honey garlic sauce on top and spread with a brush.

Then coat veggies in more sauce and a bit of oil so they roast nicely. Butternut squash first, then brussels sprouts. You can do it right on the pan but I like to dirty another bowl and just toss vegetables in there.

Transfer veggies as you are done seasoning them to a baking sheet. On one side of salmon fillet in a single layer. Repeat this step with brussels sprouts (I love parmesan roasted brussel sprouts!)

How Long to Bake Salmon?

Bake one pan salmon and veggies for 30 minutes in 425 degrees oven with squash side further in the oven. It is the longest cooking vegetable on this tray that could benefit from more heat.

What to Serve One Pan Salmon and Veggies With?

This dinner is one pan meal on its own. If you want to make it a big meal for a crowd, below are a few ideas.

• First of all serve hot right from the oven.
• With a side of Instant Pot quinoa or Instant Pot brown rice. I love my Instant Pot! You can cook a side grain with 30 seconds prep while working on salmon and veggies.
• Feeling “saucy”? Make healthy ranch dressing or Greek yogurt tartar sauce, drizzle everything with it and refrigerate leftovers for salads throughout the week.

This salmon and butternut squash is perfect for meal prep. You could double the recipe!

Enjoy!

More Sheet Pan Dinner Recipes to Try

• Roasted chicken thighs and potatoes – any bone in parts of chicken work.
• Sheet pan steak fajitas entire family will love.
• Sweet potato and eggs – SO GOOD for breakfast or dinner.

You might also enjoy this sweet chili salmon, grilled cedar plank salmon, grilled salmon, salmon stir fry, baked salmon in foil or simple canned salmon cakes.

4.67 from 6 votes

One Pan Salmon and Veggies

By: Olena Osipov

One pan salmon and veggies coated in honey garlic sauce, then baked in a sheet pan for 30 minutes for a healthy easy dinner.

Prep: 10 minutes mins

Cook: 30 minutes mins

Servings: 6 servings

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Ingredients 

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• ▢ 1.5 lbs wild salmon fillet
• ▢ 1.25 lbs butternut squash, or 4 cups, cubed
• ▢ 1.25 lbs brussels sprouts, or 4 cups, halved
• ▢ 2 tbsp avocado oil

Honey Garlic Sauce:

• ▢ 3 tbsp honey
• ▢ 2 tbsp lemon juice
• ▢ 3 large garlic cloves, grated
• ▢ 1 tsp salt
• ▢ Ground black pepper, to taste

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Instructions 

• Preheat oven to 425 degrees F and line large baking sheet with silicone mat or unbleached parchment paper.
• In a small bowl, add honey, lemon juice, garlic, salt, pepper and whisk.
• Place salmon fillet in the middle of the baking sheet, pour 1/3 of honey garlic sauce on top and spread with a brush.
• In a medium bowl, add butternut squash, drizzle with 1 tbsp oil and 1/3 of honey garlic sauce. Mix well to coat and transfer to a baking sheet on one side of salmon fillet in a single layer. Repeat this step with brussels sprouts.
• Bake for 30 minutes with squash side further in the oven. Serve hot, with a side of quinoa if you wish. Perfect for a meal prep.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Notes

• Store: Refrigerate in an airtight container for up to 5 days.

Nutrition

Calories: 321kcal, Carbohydrates: 29g, Protein: 27g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 466mg, Fiber: 5g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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