Description
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!
Ingredients
Ingredients:
- 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
Instructions
- Preheat oven to 400°F.
- Line a large sheet pan with foil and spray with non-stick cooking spray.
- Slice the salmon fillet to 2-inch chunks and place all across the prepared sheet pan.
- 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.
- 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.
- Sprinkle the salmon and vegetables generously with salt and pepper.
- 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.
- Bake for about 35 minutes or until the vegetables are roasted and the salmon is cooked through and dark golden brown.
- Serve with rice.