Easy baked salmon with butternut squash and Brussels sprouts is a great addition to your fall meal plan. The simple ingredients (roasted butternut squash, salmon, honey…) come together to create a quick dinner that’s cooked on one sheet pan (hello, easy clean up).
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The delicious flavor of this salmon recipe takes me back to our Alaska trip, where we dined on fresh-from-the-river salmon. The sweet and savory taste of roasted butternut squash pairs perfectly with the rich flavors of the salmon.
Ingredients Needed to Make Baked Salmon With Butternut Squash & Brussels Sprouts
You’ll also find a printable recipe card below this article with ingredients and instructions.
To make this healthy meal, you’ll need the ingredients listed below, a large bowl, and a large sheet pan or rimmed cookie sheet.
- 2.5 lbs butternut squash (or 6-7 cups butternut squash cubes)
- 1 lb Brussels sprouts
- 1-2 teaspoons salt + extra for sprinkling on the salmon (depending on taste)
- 2 teaspoons herbs de provence (other options: thyme or rosemary)
- 1/2 teaspoon black pepper + extra for sprinkling on the salmon
- 2 tablespoons extra virgin olive oil
- 4 fresh salmon fillets, totaling 2lbs (all types of salmon work: Coho, Sockeye, Copper River, King, etc.)
- 4-5 slices bacon, chopped (optional, but highly recommended)
- 2-3 tablespoons honey
Frozen Salmon & Veggie Tip: If the salmon is frozen, thoroughly defrost before preparing this easy weeknight meal. If using frozen veggies, don’t defrost; add straight from the freezer.
Substitutions
- Butternut Squash: Instead of peeling and cutting a whole butternut squash, buy pre-cut cubes from the produce department or frozen butternut squash cubes.
- Brussels sprouts: Don’t love Brussels sprouts? Use extra butternut squash cubes, or a different seasonal vegetable like chopped sweet potatoes or white potatoes. Something like broccoli cooks too quickly and will burn easily given the cook time.
- Herbs de Provence: A spice blend that originates from the South of France, but can easily be found in grocery stores. This blend is made from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A delicious blend to use for chicken, roasted vegetables, fish, and lamb. If you don’t have herbs de provence, use thyme or rosemary (or a blend of the two). Not the same as herbs de provence, but a flavorful substitute.
- Bacon: Bacon adds incredible flavor to the salmon fillets and vegetables, particularly when paired with the sweetness of the honey drizzle. If you prefer not to use bacon, you’re welcome to skip it. Alternatively, use chopped prosciutto.
How to Make This Recipe: Step by Step Instructions
- Step 1: Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier.
- Step 2: Cut the Brussels sprouts in half. Peel the butternut squash, remove seeds, and cut the squash into 1-inch cubes.
- Step 3: Place the vegetables in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again.
- Step 4: Spread the veggies on the lined baking sheet in an even layer. Roast the veggies for 20 minutes.
- Step 5: After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the center of the pan, skin side down (if there’s skin on the salmon). Sprinkle some of the bacon on top of the fish and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture.
- Step 6: Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. The crispiness of the bacon will depend on the thickness of the slices. I find that the thinner slices of bacon work well.
- Step 7: Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.
How to Serve
Sheet pan dinner are my favorite meal to cook because they’re so simple and complete!
You don’t need to serve this meal with anything else, but if you’d like a side, here are a few side dish ideas…
- Instant Pot Rice
- Side Salad with Vinaigrette Dressing
- Instant Pot Mashed Potatoes
- Einkorn Biscuits
- Einkorn Cornbread
- Cooked Pasta of choice: macaroni and cheese, pasta mixed with pesto
Meal Prep Tip
Here’s how to meal prep this recipe for an easy make-ahead lunch or dinner.
- Bake the veggies and salmon per the recipe.
- Portion the salmon and veggies into individual-size meal prep containers.
- Store in the fridge for up to 3 days.
- Reheat the salmon and veggies for 2 minutes (or longer) in the microwave until warmed.
More Simple & Easy Weeknight Dinners
Sheet Pan Honey-Salmon with Brussels Sprouts and Butternut Squash
An easy-to-make sheet pan meal featuring salmon, bacon, and vegetables. The sweet and savory taste of roasted butternut squash pairs perfectly with the rich flavors of the salmon.
Cost: $15
Equipment
- 1 large bowl for mixing the vegetables with oil and seasonings
- 1 large sheet pan for baking the salmon and vegetables
- 1 piece of parchment paper optional for easy clean up
Ingredients
- 2.5 lbs butternut squash (about 6 cups cubed)
- 1 lb Brussels sprouts
- 1-2 tsp salt + extra for sprinkling on the salmon (depends on taste)
- 2 tsp herbs de provence
- 1/2 tsp black pepper + extra for sprinkling on the salmon
- 2 TB extra virgin olive oil or avocado oil
- 4 salmon filets totaling 2lbs, all salmon varieties work
- 4-5 slices bacon chopped
- 2-3 TB honey
Instructions
- Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier.
- Cut the Brussels sprouts in half.
- Peel the butternut squash, remove the seeds, and cut the squash into 1-inch cubes.
- Place the veggies in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again.
- Spread the veggies on a large sheet pan. Roast the veggies for 20 minutes.
- After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets, skin side down (if there is skin on the fish), to the center of the pan. Sprinkle some of the bacon over the salmon filets and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture.
- Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. The crispiness of your bacon will depend on the thickness of the slices. I find that the thinner slices of bacon work well.
- Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.
Notes
Salt Amount: Bacon can vary in saltiness, so if you know your bacon is on the saltier side, I would decrease the amount of salt used to 1 or 1 1/2 teaspoons. You can always add more salt later. It’s always best to add less salt in the beginning and add more if needed.
Fresh or Frozen Veggies: Fresh or frozen veggies may be used. Do not defrost the veggies before cooking, if frozen.
Frozen Salmon: If the salmon is frozen, defrost fully before baking.
Herbs de Provence: A spice blend that originates from the South of France, but can easily be found in grocery stores. This blend is made from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A delicious blend to use for chicken, roasted vegetables, fish, homemade salad dressing, and lamb. If you don’t have herbs de provence, use 1 teaspoon thyme or 1 teaspoon rosemary (or a blend of the two). Not the same as herbs de provence, but a flavorful substitute.
Nutrition
Calories: 543kcalCarbohydrates: 52gProtein: 43gFat: 20gSaturated Fat: 4gCholesterol: 108mgSodium: 1423mgPotassium: 2315mgFiber: 10gSugar: 17gVitamin A: 31080IUVitamin C: 156.2mgCalcium: 214mgIron: 5.6mg
Tried this recipe?Let me know how it was!
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My favorite foods all in one tray! The salmon and squash were fantastic, but my Brussel sprouts were mush. 😞 maybe they cooked too long?
Hey Janet, Glad to hear you enjoyed the meal. The Brussels might have steamed (resulting in a mushier texture), if the veggies were very close together and didn’t have a lot of breathing room (air circulating between them).
Let me know if you try this recipe and what you think!
Someone else who comprehends that color counts.
Love this idea ! I live alone and love to cook fresh.
This gives me innovate ideas for salmon.
I spent years working and doing the weekend readiness – as you say it is so worth the effort to have time for the important things of morning … smiles and sunrising 🙂
Thank you, Alice! Enjoy!!
One of our go-to recipes!
Yay, Tierney! So happy to hear that.
Made this tonight minus the salmon. I had a butternut squash and Brussel sprouts for a side dish to go along with roasted chicken but wanted ideas for best way to cook the veggies. I’m SO glad I came across this because it was delicious and paired perfectly with the roasted chicken I had already planned to cook. I will definitely make this again and try it with the salmon.
YAY! So happy you loved it! Thank you for taking the time to comment and rate, means a lot to Live Simply.
LS Team.
Made this last night and it was soooooo delicious! Feeding 4 is right on point.
How much olive oil? Not noted in recipe??? Thx!!!
1-2 TB, just enough to coat the veggies!
How much olive oil? It seems to have been left out. Thx
Hi Michele! I would use about 1-2 TB. Just enough to coat the veggies.
Thanks for catching this, Michele! Updated.