Sheet-Pan Salmon with Winter Vegetables

None · Winter · 40 min · Serves 4 · By The Lesapor Kitchen

This sheet-pan dinner is perfect for a cozy winter evening. It's easy to prepare and packed with flavors that will please the whole family. The salmon is juicy and pairs wonderfully with roasted winter vegetables.

Ingredients

• 4 salmon fillets, about 6 ounces each
• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, diced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Flaky sea salt, to taste
• Black pepper, to taste
• 1 lemon, sliced for serving

Method

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. In a large bowl, combine the Brussels sprouts, butternut squash, and red onion. Drizzle with 2 tablespoons of olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables evenly on the prepared sheet pan, making sure they are in a single layer. Roast in the preheated oven for 15 minutes.
4. While the vegetables are roasting, lightly season the salmon fillets with salt and pepper. Drizzle with the remaining olive oil.
5. After 15 minutes, remove the sheet pan from the oven and nestle the salmon fillets among the vegetables.
6. Return the sheet pan to the oven and continue roasting for an additional 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
7. Serve the salmon and vegetables with lemon slices for squeezing over the top.