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Sheet Pan Salmon Bites with Roasted Vegetables by The BakerMama

Sheet Pan Salmon Bites with Roasted Vegetables

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  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


Make quick work of a nutritious and delicious dinner with Sheet Pan Salmon Bites with Roasted Vegetables. Seasoned salmon fillet chunks with tender Brussels sprouts and butternut squash. It’s sure to become a family favorite!



  • 1 pound Atlantic salmon fillet, sliced into 2 inch chunks
  • 1 (12 ounce) bag brussels sprouts, halved
  • 1 pound butternut squash chunks
  • 2 tablespoons olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • Rice, for serving

For the Glaze:

  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1 tablespoon light brown sugar
  • 1 tablespoon light soy sauce
  • 2 cloves garlic, minced


  1. Preheat oven to 400°F.
  2. Line a large sheet pan with foil and spray with non-stick cooking spray.
  3. Slice the salmon fillet to 2-inch chunks and place all across the prepared sheet pan.
  4. Prepare the brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  5. Toss the brussels sprouts and butternut squash in a large bowl with 2 tablespoons olive oil. Arrange the vegetables in between the salmon chunks on the sheet pan.
  6. Sprinkle the salmon and vegetables generously with salt and pepper.
  7. In a mixing bowl, whisk together the olive oil, honey, brown sugar, soy sauce and minced garlic. Brush the glaze all over the salmon bites and vegetables.
  8. Bake for about 35 minutes or until the vegetables are roasted and the salmon is cooked through and dark golden brown.
  9. Serve with rice.