Sheet Pan Honey-Salmon with Brussels Sprouts and Butternut Squash
An easy-to-make sheet pan meal featuring salmon, bacon, and vegetables. See the notes (above) for other veggie options and also a variation without bacon.
Ingredients
- 2.5 lb butternut squash
- 1 lb Brussels sprouts
- 1-2 tsp salt * and extra for sprinkling on the salmon
- 2 tsp herbs de provence **
- 1/2 tsp black pepper and extra for sprinkling on the salmon
- 1-2 TB extra virgin olive oil
- 4 salmon filets totaling 2lbs
- 4-5 slices bacon chopped
- 2-3 TB honey
Special Equipment:
- parchment paper optional, but makes the clean up easier
- large sheet pan or use two small sheet pans--one for salmon and one for veggies
- large bowl to toss the veggies and seasonings
Instructions
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Preheat the oven to 425F. Line the sheet pan with parchment paper. This is optional, but helps make clean up easier.
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Cut the Brussels sprouts in half.
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Peel the butternut squash, remove the seeds, and cut the squash into 1-inch cubes.
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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.
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Spread the veggies on a large sheet pan. Roast the veggies for 20 minutes.
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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. 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.
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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 Applegate bacon works well.
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Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.
Recipe Notes
*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.
**This is a "speciality" herb blend that's made by combining thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender flowers. I use Simply Organic or Frontier brand. There are a number of brands that make and sell this blend. While this ingredient qualifies as more a specialty herb blend, I think it's a great addition to your spice cabinet because it can be used beyond today's recipe. I love adding this herb blend to homemade vinaigrette--try it with a splash of Dijon mustard and honey-- and sprinkled over roasted veggies and meats. If you don't have herbs de provence or can't find it, try using 1 tsp thyme and 1 teaspoon crushed rosemary.