Description
Autumn is the perfect season for a cozy, flavorful dinner that requires minimal effort but delivers maximum taste. This sheet pan meal combines tender salmon fillets with a medley of roasted fall vegetables, all coated in a sweet and aromatic maple herb glaze. It’s ideal for weeknight dinners, family gatherings, or when you want a wholesome, colorful meal on the table in under an hour.
Ingredients
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4 salmon fillets (6 ounces each)
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2 tablespoons olive oil
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3 tablespoons pure maple syrup
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1 teaspoon Dijon mustard
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and black pepper, to taste
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1 small butternut squash, peeled and cubed
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2 cups Brussels sprouts, halved
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1 red bell pepper, sliced
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1 small red onion, sliced
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2 cups kale, stems removed and chopped
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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Optional: pumpkin seeds for garnish
Instructions
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Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
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In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, garlic powder, thyme, rosemary, salt, and black pepper to create the glaze.
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Spread butternut squash, Brussels sprouts, red bell pepper, and red onion evenly on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
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Place the salmon fillets on the sheet pan without touching the vegetables. Brush each fillet generously with the maple herb glaze.
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Roast in the oven for 18–22 minutes, until the salmon flakes easily and the vegetables are tender and lightly caramelized. Optionally, broil 2–3 minutes for extra crispness.
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While roasting, massage the kale with lemon juice, olive oil, and a pinch of salt. Add it on top of the vegetables once the sheet pan comes out of the oven and let it wilt slightly.
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Sprinkle pumpkin seeds or toasted nuts over the dish and drizzle with any remaining glaze before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes