Honey Soy Salmon Sheet Pan Dinner. A flavorful weeknight meal of Asian-inspired sweet, flaky salmon with crisp roasted Brussel sprouts and butternut squash. You’ll love this good-for-you, easy-to-prepare 30-minute recipe!
After a weekend of splurging on our favorite Super Bowl party foods, this delicious heart-healthy Honey Soy Salmon Sheet Pan Dinner was exactly what my tummy was craving! I love my chips and dips and chicken fingers and meatballs and pizza and…well, you get the idea…but a body can only handle so much!
There’s nothing to feel guilty about with this new favorite sheet pan weeknight meal. Not only is it simple to make—and even simpler if you purchase butternut squash that’s already peeled and cubed in your grocery’s produce aisle—it’s full of heart-healthy Omega 3 fats.
While the veggies get a jump start in the oven, the salmon filets soak in a homemade marinade of low-sodium soy sauce, lime juice, and honey that’s infused with flavor from freshly grated ginger and minced garlic. Once the Brussels and squash roast for a few minutes, the salmon is added to the pan for the remainder of cooking. Start to finish, this meal cooks in about 30 minutes. There’s nothing easier than that unless you grab take-out, but then you miss out on this home-cooked goodness and probably consume lots more calories!
I love roasted veggies and I especially love that this dinner cooks on a single sheet pan for easy after dinner clean-up! The veggies get tossed in olive oil, salt, pepper, and a dash of smoked paprika and when cooked, the Brussels are crispy and the butternut squash remains soft on the inside—that’s roasted perfection in my book.
Just in the last couple of years, salmon has become one of our favorite at-home meals, whether it’s prepared on the grill, pan-seared, or broiled in the oven. In fact, this Best Grilled Salmon continues to be one of the most popular recipes on Life, Love, and Good Food!
A flavorful weeknight sheet pan dinner of Asian-inspired sweet, flaky salmon and crisp roasted Brussel sprouts and butternut squash.
- 1-1/2 tablespoons lower-sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced and divided
- 1/2 teaspoon freshly grated ginger
- 4 5-7 oz. skin-on salmon filets
- 2-1/2 cups butternut squash, peeled and cubed
- 12 oz. Brussels sprouts, trimmed and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon sliced green onions
- 1 teaspoon sesame seeds
Preheat oven to 400 degrees. Lightly coat a 9x13 baking pan with non-stick cooking spray and set aside.
In a flat dish, stir together soy sauce, 1 tablespoon olive oil, honey, lime juice, 1 clove of garlic, and ginger. Place salmon in marinade wth the skin side up. Allow fish to marinate at room temperature while the veggies are roasting.
Peel and cube butternut squash (or use a package of peeled and cubed squash from the produce aisle). Trim ends from the Brussels sprouts and slice each from top to bottom to make 1/4-inch pieces. Toss veggies in a large bowl with the remaining 2 tablespoons of oil, a minced garlic clove, salt, pepper, and paprika until coated.
Pour veggies onto baking sheet and spread into a single layer. Bake for 12 minutes. Remove from oven and stir, pushing the veggies to the edges of the pan to leave an opening in the center for the salmon. Place salmon on the pan skin side down. Pour the marinade over the fish and return to the oven for another 15-18 minutes, or until fish flakes easily with a fork.
To serve, top salmon with green onion and sesame seeds.
Original recipe by Cooking Light