Sheet Pan Salmon Supper

Main Dishes

One pan, one complete fall feast of Maple Balsamic Roasted Salmon, on a bed of roasted butternut squash and brussels sprouts.

Details

Ingredients

1-20 oz. pkg. fresh cut butternut squash, cubed
1.5 lbs. brussels sprouts, cleaned, cut in half
1 large sweet onion, cut in half, sliced vertically
2 T. olive oil
2 T. balsamic vinegar
1/4 t. allspice
1/8 t. fresh grated nutmeg
1/2 t. coarse kosher salt
Freshly ground black pepper
4-6 oz. portions salmon fillet
2 T. Dijon mustard
1 T. maple syrup + 1 t. divided
2 T. balsamic vinegar
1 t. brown sugar
3/4 t. coarse kosher salt

To Prepare

Heat oven to 425º. Cover bottom of 18×13-inch rimmed sheet pan with parchment paper or spray pan with non-stick cooking spray. Spread butternut squash, brussels sprouts and onion on sheet pan. Toss with 2 T. olive oil, 2 T. balsamic vinegar, allspice, nutmeg, salt and pepper. Roast on rack in top third of the oven for 15 minutes.

Meanwhile, whisk together mustard, maple syrup, balsamic vinegar and brown sugar. Season salmon with 3/4 t. salt. Spread mustard mixture generously over salmon. When vegetables finish roasting, shift them to the sides of the sheet pan, making room for the salmon fillets in the center. Continue to roast for 10 minutes. Then place pan under the broiler for an additional 3 minutes to caramelize the salmon and ensure even browning. If desired, drizzle 1 t. maple syrup over the vegetables before serving.

To Serve

For a fun "family-style" presentation, place entire sheet pan on the table. Be sure to use a trivet.

Pairs With

Route Stock Pinot Noir

Eddie’s Recipe Tip:

Add sweet potatoes and acorn squash for a real autumn mélange of vegetables. Feel free to add another sheet pan just for vegetables.