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.