One Pan Salmon with Roasted Brussel Sprouts and Butternut Squash
This is truly my favorite dinner recipe. The salmon turns out perfect every time and the Brussel sprouts are crispy on the outside and creamy on the inside. The squash add flavor, color and are just better for you than potatoes.
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
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This is how you can cut perfect salmon filets every time. The shears make cutting through the thick skin so easy!