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.
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.