Serves 4 (1 salmon fillet, about 2/3 cup squash, and 2/3 cup Brussels sprouts)
Ann Taylor Pittman
Meet your new favorite weeknight meal. Salmon is marinated in an umami-rich, Asian-inspired sauce before being roasted to flaky, melt-in-your-mouth perfection. Paired with creamy roasted butternut squash and earthy Brussels sprouts, this sheet pan dinner hits all the flavor notes of sweet and deeply savory. The vegetables are pre-roasted to optimize their crisp exterior before joining forces with the salmon for the final roasting period. Not only is this quick weeknight dinner easy to make, but it’s also brimming with heart-healthy omega-3 fats, and vitamins A, C, and K. Time-saving tip: while the salmon marinates, begin roasting the veggies.
1 1/2 tablespoon lower-sodium soy sauce or tamari
3 tablespoons olive oil, divided
1 tablespoon honey
1 tablespoon fresh lime juice (from 1 lime)
2 cloves garlic, minced, divided
1/2 teaspoon freshly grated ginger
4 (5 oz) skin-on salmon fillets
2 1/2 cups butternut squash, peeled and cubed
12 ounces Brussels sprouts, trimmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1 tablespoon sliced green onion
1 teaspoon sesame seeds
How to Make It
Preheat oven to 400°F. Coat a 13 x 18-inch half sheet pan with cooking spray.
Combine soy sauce, 1 tablespoon of the oil, honey, lime juice, 1 clove of garlic, and ginger in a large bowl. Place salmon in bowl. Toss to coat. Set aside.
In a separate bowl, combine remaining 2 tablespoons of oil, remaining clove of garlic, butternut squash, Brussels sprouts, salt, pepper, and paprika. Toss to coat. Spread on baking sheet, avoiding overcrowding. Bake at 400°F for 12 minutes. Stir vegetables and push to edges of pan, creating an open center.
Place marinated salmon fillets in the open center space of pan. Pour any leftover marinade over salmon. Bake at 400° for 15 minutes. Top salmon with green onion and sesame seeds. Serve with squash and Brussels sprouts.