This Sheet Pan Baked Salmon with Butternut Squash and Broccoli takes just 35 minutes, cooks on a single baking sheet, and comes out perfectly tender and flavorful every time. Giving the squash and broccoli a quick 15-minute head start in the oven ensures the vegetables roast to perfection while the salmon stays perfectly cooked.
It is a simple, easy to make recipe that is perfect for a busy weeknight dinner or for prepping quick lunches to eat throughout the week. Tossed with a simple spice blend and finished with fresh lemon juice, it is a flavorful sheet pan meal that I keep coming back to over and over again. Along with my Ground Turkey Taco Bowls, it's easily one of my favorite meal prep recipes to make!
Table of contents
If you are a fan of cooking salmon like I am, you might also like my Garlic Baked Salmon or Teriyaki Salmon. Both are flavorful, easy weeknight options that take around 30 minutes!
Key Ingredients & Substitutions
- Salmon Fillets: Use four boneless, skinless salmon fillets (about 6 oz each). Skin-on salmon works great too. Just place the fillets skin-side down on the baking sheet (no parchment needed)!
- Butternut Squash: Peeled and diced into ½-inch cubes so it cooks through quickly during its 15-minute head start. Sweet potatoes make an easy 1:1 swap! Just peel and dice them into ½-inch pieces and follow the exact same cooking time.
- Broccoli: Fresh broccoli florets cut into bite-sized pieces work best so they roast up with lovely crispy edges. Fresh cauliflower florets or green beans are great substitutions.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Sheet Pan Salmon
Making a flavorful sheet pan dinner comes down to staggering your cook times so the vegetables get tender without overcooking the fish. Follow these four simple steps:
- Toss the diced squash and broccoli with olive oil.
- Sprinkle with half of the spice mixture and bake for 15 minutes.
- Clear four spots on the baking sheet, nestle the salmon fillets in, and drizzle lightly with olive oil.
- Return to the oven for 8 to 10 minutes until done. Squeeze fresh lemon juice over top and serve!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Keep the Squash Dice Small: Aim for a tight ½-inch dice on your butternut squash. Anything larger takes longer to roast, which can leave you with hard, undercooked squash when the timer goes off.
- Test the Squash Before Adding Fish: Because all ovens bake differently, always check your squash with a fork before adding the salmon. It should be just fork-tender. If it still feels firm, give the veggies an extra 3 to 5 minutes in the oven before adding the fish.
- Cut Uniform Broccoli Florets: Chop your broccoli into small, bite-sized florets so they roast evenly alongside the squash without burning at the tips.
- Watch Your Salmon Thickness: Thin or small salmon fillets cook very fast! If your fillets are on the thinner side, start checking them for doneness around the 8-minute mark.
- Pull Fish at 135°F: Pull your salmon out of the oven when an instant-read meat thermometer inserted into the thickest part reaches 135°F. Rest for a few minutes on the hot pan. Residual heat will carry it up to a perfect, tender 145°F without drying it out.
Frequently Asked Questions
Yes! Just make sure to thaw the fillets completely in the refrigerator overnight and pat them thoroughly dry with paper towels before seasoning so they roast instead of steam.
Absolutely. Place the fillets skin-side down on the baking sheet when you add them to the pan.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven or air fryer for 4 to 5 minutes so the salmon doesn't dry out.
I hope you get a chance to try this easy sheet pan salmon soon! It has become such a go-to in my kitchen, and I can't wait for you to make it for your next busy weeknight or meal prep day. If you do give it a try, let me know how it turns out in the comments below!
-Sky🩷
If you tried this Baked Salmon recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Baked Salmon with Butternut Squash and Broccoli (Sheet Pan Dinner)
Equipment
- 12x16 sheet pan
Ingredients
- 4 salmon fillets about 6 ounces each
- 4 cups fresh butternut squash peeled, and diced into ½-inch cubes
- 4 cups fresh broccoli florets cut into bite-sized pieces
- 2 tablespoons olive oil
Spice Mixture
- 1 ¾ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ⅛ teaspoon onion powder
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon chili powder
- pinch chipotle powder or cayenne pepper
Instructions
- Preheat your oven to 400°F. In a small bowl, mix together the salt, black pepper, granulated garlic, onion powder, smoked paprika, chili powder, and chipotle powder.
- Place the diced butternut squash and broccoli florets on a large rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with 2 teaspoons of the spice mixture. Toss until evenly coated, then spread into a single layer.
- Roast the vegetables at 400°F for 15 minutes or until the squash is just fork-tender.
- While the vegetables roast, pat the salmon fillets completely dry with paper towels. Sprinkle the remaining spice mixture evenly over all sides of the fillets.
- Carefully remove the hot baking sheet from the oven. Push the vegetables aside to create 4 open spaces on the pan. Place the seasoned salmon fillets into the spots, and drizzle a little olive oil over the top of each fillet.
- Return the sheet pan to the oven and bake for 8 to 10 minutes. Check thinner fillets around the 8-minute mark. Pull the pan when the internal temperature of the salmon reaches 135°F in the thickest part.
- Let the salmon rest on the hot pan for 3 to 5 minutes. Squeeze fresh lemon over the sheet pan before serving (optional but delicious)! Enjoy!
Notes
- Substitutions: Sweet potatoes make a great 1:1 swap for butternut squash. Peel and dice them into ½-inch cubes and follow the exact same cooking times. Fresh cauliflower florets can also be swapped for the broccoli.
- Squash Prep: Keep your squash dice to a ½-inch so it roasts evenly alongside the broccoli without needing extra time.
- Skin-on Salmon: If using skin-on salmon and you want crispy skin, skip the parchment paper and place the fillets skin-side down directly onto a well-oiled baking sheet.
- Storage & Reheating: Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or air fryer for 4 to 5 minutes so the salmon stays moist.
Comments
No Comments