This Honey Soy Salmon Sheet Pan Dinner of Asian-inspired sweet, flaky salmon, crisp roasted Brussel sprouts, and butternut squash is one flavorful weeknight meal! Your family will love this good-for-you, easy-to-prepare 30-minute recipe!
Honey Soy Salmon Sheet Pan Dinner
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!
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!
With today’s Honey Soy Salmon sheet pan recipe there’s nothing to feel guilty about. Not only is it simple to make, it’s full of heart-healthy Omega 3 fats.
Make prep work even easier by purchasing peeled and cubed butternut squash from your grocery’s produce aisle.
- Lower-sodium soy sauce
- Extra-virgin olive oil
- Fresh lime juice
- Freshly grated ginger
- Skin-on salmon filets
- Butternut squash
- Brussels sprouts
- Kosher salt & freshly ground pepper
- Smoked paprika
- Sliced green onions & sesame seeds, for garnish
How to make a salmon sheet pan dinner
- Mix together the marinade for the salmon in a flat dish. Combine soy sauce, olive oil, honey, lime juice, minced garlic, and ginger, then place the salmon skin side up in the dish. Leave at room temperature for about 15 minutes while you prep the vegetables.
- Peel and dice the butternut squash and trim and halve the Brussels sprouts. Place them in a large bowl or directly on the sheet pan and toss with olive oil, garlic, and spices.
- Roast the vegetables for 12 minutes, then push to the sides of the pan to make room for the salmon filets.
- Place the salmon in the center of the sheet pan skin side down and pour the marinade on top. Bake for about 15 minutes, until the fish flakes easily with a fork.
- Garnish with sliced green onions and sesame seeds and serve!
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- Autumn Salad with Butternut Squash, Turkey, and Kale. Welcome Autumn with this healthy kale salad with butternut squash and turkey tossed with a simple honey Dijon vinaigrette and garnished with pumpkin seeds.
- BRAVO Copycat Grilled Salmon Salad. Grilled Salmon Salad featuring field greens, tomatoes, grilled asparagus, crispy shoestring potatoes, Feta, and balsamic vinaigrette.
- Citrus Salmon Dry Rub. Make this delicious Citrus Salmon Dry Rub with spices easily found in your pantry, and then grill the seasoned salmon on a cedar plank in just 15 minutes!
I love roasted veggies and I especially love that Honey Soy Salmon dinner cooks on a single sheet pan for easy after dinner clean-up! The Brussels cook up crispy and the butternut squash remains soft on the inside—that’s roasted perfection in my book.
- 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
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Amount Per Serving: Calories: 710Total Fat: 42gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 156mgSodium: 768mgCarbohydrates: 26gFiber: 7gSugar: 8gProtein: 59g