Perfect Salmon, Creamy Brussel Sprouts and tender Butternut Squash all in one pan!
Take the guessing out of perfectly cooked Salmon with this easy one pan dinner!
I honestly could eat Salmon 3 times a week. I never liked it as a youngster, but I think it is because I never had it cooked just right. This dish is easy and quite impressive to make for a dinner party or any occasion for that matter.
There is a secret for perfect Brussel sprouts too…
Here are my tips for perfectly roasted, crispy outside and creamy inside sprouts. First, don’t buy them in a bag. Pick your Brussel Sprouts yourself out of the bin. This way, you can ensure that they are all a consistent size. This allows for even cooking, and that is one key to successful sprouts. Next, the sprouts should be all placed cut-side down on the roasting pan. If some of their leaves come loose, that is great! That makes crunchy goodness. This seems like a lot of trouble, but trust me, you will be rewarded for your efforts.
And make the Butternut squash prep easier by buying the right squash.
I like saving time just as much as the next girl. That is why I choose a butternut squash that is not so bulbous at the bottom. Look for a long version with very slight “bulb”. This not only makes it easier to cube, it also means fewer seeds. Like this:
And the last tip, how to cut a Salmon that even a fish monger would be envious of.
Check it out. Use your kitchen shears! Click here to see it in action:
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One Pan Salmon with Roasted Brussel Sprouts and Butternut Squash
Equipment
- Kitchen Shears
Ingredients
- 1 pound Salmon filet Room temperature
- 1/2 lb Brussel Sprouts halved
- 1/2 lb Butternut squash cubed
- 4 Tbsp Olive oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Chipotle Chile Pepper Powder
- 1 Tbsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 Tbsp Lime Zest
- 2 Tbsp Blue Agave Syrup
- 2 Tbsp Cilantro Chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Next, get the Salmon out of the fridge so that it can get to room temp. Then, cut the ends off the Brussel Sprouts and cut the sprouts in half. Peel the squash, cut in half, remove the seeds and cube to a consistent size.
- Place the vegetables in a large mixing bowl. Pour 3 Tbsps of the olive oil on the veggies and toss to coat. Sprinkle veggies with garlic powder, onion powder chipotle chile powder, 1/2 Tbsp of the salt and the ground pepper. Toss to coat.
- Arrange the vegetables on a large roasting pan making sure the cut side of the sprouts are facing down. Roast for 12 minutes.
- While vegetables are roasting, prepare the salmon by cutting it into two filets (if it isn't already). Rub the flesh side of each filet with 1/2 Tbsp of olive oil. Season the filets with the remaining Kosher salt and lime zest. Next, rub the Blue Agave Syrup on each filet and top each with chopped Cilantro.
- After vegetables have roasted for 12 minutes, remove from the oven. Make wells in the veggies and nestle the salmon filets. Return the pan to the oven and bake for 10 minutes
- Remove the skin from each filet and serve with the veggies and a squeeze of lime.
Notes
