Baked Salmon with Butternut Squash and Broccoli (Sheet Pan Dinner)
This easy 35-minute sheet pan dinner features salmon fillets roasted alongside butternut squash and broccoli. Staggered baking keeps the fish juicy, and the veggies perfectly roasted for a complete, one-pan weeknight meal or easy meal prep.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Nutrition
Calories: 401kcalCarbohydrates: 23gProtein: 38gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 1133mgPotassium: 853mgFiber: 5gSugar: 5gVitamin A: 282IUVitamin C: 111mgCalcium: 134mgIron: 3mg
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