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.
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 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.
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.
Cut vegetables into same size pieces. I do not peel brussels sprouts 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 up to a week (then you can use the leftovers for honey garlic butternut squash or slow-cooker butternut squash soup).
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.
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 a 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 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. If you haven’t jumped on this bandwagon just yet, here I cover in detail which Instant Pot you should buy.
- 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!
More Sheet Pan Dinner Recipes to Try
- Roasted chicken thighs and potatoes – any bone in parts of chicken work.
- Steak fajitas entire family will love.
- Sweet potato and eggs – SO GOOD when you feel like having breakfast for dinner.
- One pan chicken and potatoes – with breasts, baby potatoes and grape tomatoes.
- Chicken and roasted veggies – perfect to clean out your veggie drawers.
- Garlic zucchini, chicken, and corn – a delicious blend of vegetables and chicken
You might also enjoy this Thai broiled salmon, cedar plank salmon, salmon-stir fry, or simple canned salmon cakes. Alternatively, you might enjoy browsing my compiled list of 15 healthy salmon recipes.
How to Make One Pan Salmon and Veggies
One Pan Salmon and Veggies
- 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
- 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.
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