This one pan salmon and veggies recipe 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.
In the last 3 weeks, we made this one pan salmon three times. I “borrowed” the sauce recipe from my super popular honey garlic salmon. 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.
MY LATEST RECIPESEnjoy and also try my one pan sweet potato and eggs, SO GOOD when you feel like having a breakfast for dinner.
How to Make One Pan Salmon in Honey Garlic Sauce
Cut vegetables into same size pieces. I do not peel brussels spouts but rather just cut them in halves.
To chop 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 u to a week). I like to make super simple butternut squash soup for lunch in my Blendtec, or you can try my slow cooker butternut squash soup with quinoa, chicken, peanuts, pepper and Thai flavours. Mmmmmm.
Preheat oven to 425 degrees F and line large baking sheet with silicone mat or unbleached parchment paper.
Make honey garlic sauce: 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.
One Pan Salmon in Honey Garlic Sauce
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 Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- 1.5 lbs wild salmon fillet
- 1.25 lbs (4 cups) butternut squash, cubed
- 1.25 lbs (4 cups) brussels sprouts, 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
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.
Store: Refrigerate in an airtight container for up to 5 days.
Did you make this recipe? Please give it a star rating in the comments.
Amazingly delicious and easy. I used Atlantic salmon. Next time I will try to find wild one.
★★★★★