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!
Fresh, Tasty, Filling
I love anything that makes dinner easier to throw together. And these Sheet Pan Salmon Bites with Roasted Vegetables make an easy, balanced and nutritious meal. Scrumptiously seasoned salmon pieces and vegetables cooked to tender perfection. Serve over rice for a savory, filling, fresh meal the whole family is sure to love!
New-to-Me Ingredients
I never cook with salmon, so making this recipe was a great way for me to expand my own cooking comfort zone. And I am so glad I did! This salmon bites recipe is seasonal, fresh and so, so easy. It’s definitely going into our week-night meal rotation!
The glaze on the salmon and veggies really makes this meal so incredible. Garlic, brown sugar, soy sauce and honey come together to make it all so flavorful. It also keeps the salmon moist and gives the sprouts and squash a delicious finish.
What is a Sheet Pan Dinner?
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss.
What’s a sheet pan? A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it.
A full sheet pan (that’s what I use) measures about 17″x12″. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
Can I use parchment on my sheet pan dinner? Short answer: usually. For this recipe, the tortillas need butter in order to get crispy. So you can use foil to keep your pan clean–no parchment–but follow the instructions and butter the foil instead.
In most cases, parchment paper or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment paper will catch fire under a broiler, so opt for foil in that case.
What Do I Need to Make Sheet Pan Salmon Bites with Roasted Vegetables?
- Atlantic salmon fillet cubes
- Brussels sprouts
- Butternut squash chunks
- Olive oil
- Kosher salt
- Fresh cracked black pepper
- Rice, for serving
- Honey
- Light brown sugar
- Light soy sauce
- Garlic
- Sheet pan
- Aluminum foil
How to Make Sheet Pan Salmon Bites with Roasted Vegetables
- 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, if desired.
More Sheet Pan Dinners to Make Life Easy
A sheet pan dinner makes for easy meals during the busy work week. Give one of these a try!
If you make these Sheet Pan Salmon Bites with Roasted Vegetables, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
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:
- 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
- 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.
