Sheet Pan Brussels Sprouts, Squash, and Salmon
SERVINGS 4
Ingredients
- Cooking spray
- 1 1/2 tablespoon soy sauce
- 2 tablespoons olive oil divided
- 1 tablespoon honey
- 1 tablespoon lime juice from 1 lime
- 2 cloves garlic minced, divided
- 1/2 teaspoon ginger
- 4 salmon
- 2 1/2 cups butternut squash peeled and cubed
- 12 ounces brussels sprouts trimmed and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon green onions
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 400°F. Coat a 13 x 18-inch half sheet pan with cooking spray.
- Combine soy sauce, 1 tablespoon of the oil, honey, lime juice, 1 clove of garlic, and ginger in a large bowl. Place salmon in bowl. Toss to coat. Set aside.
- In a separate bowl, combine remaining 1 tablespoons of oil, remaining clove of garlic, butternut squash, Brussels sprouts, salt, pepper, and paprika. Toss to coat. Spread on baking sheet, avoiding overcrowding. Bake at 400°F for 12 minutes. Stir vegetables and push to edges of pan, creating an open center.
- Place marinated salmon fillets in the open center space of pan. Pour any leftover marinade over salmon. Bake at 400° for 15 minutes. Top salmon with green onion and sesame seeds. Serve with squash and Brussels sprouts.
Nutrition
Calories: 367kcalCarbohydrates: 24gProtein: 33gFat: 17gSaturated Fat: 2gCholesterol: 78mgSodium: 756mgPotassium: 1348mgFiber: 5gSugar: 8gVitamin A: 10076IUVitamin C: 93mgCalcium: 102mgIron: 3mg
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