This baked salmon with roasted butternut squash and broccoli is a simple, flavor-packed sheet pan dinner that comes together in under an hour. The combination of tender wild salmon, caramelized squash and slightly charred broccoli makes a satisfying, healthy meal. Serve it over a bed of quinoa or your favorite grain for a complete plate that’s easy enough for weeknights and elegant enough for guests.
Wild Alaskan Salmon
Wild Alaskan salmon has a bright, clean flavor and a firm texture that holds up well to roasting. It’s rich in lean protein and omega-3 fatty acids, and it also provides important vitamins and minerals. For this recipe you can use any fresh salmon fillet you prefer — wild-caught varieties are a great choice for flavor and nutrition, but farmed salmon works fine too if that’s what you have on hand.
When preparing a whole fillet, check for any pin bones and remove them with tweezers for a more pleasant eating experience. Season simply with lemon, salt, pepper and a little Italian seasoning to complement the roasted vegetables without overpowering the natural salmon flavor.
Butternut Squash
Butternut squash adds a sweet, nutty element to this dish and roasts beautifully until it caramelizes at the edges. It’s low in calories while offering nutrients like vitamin A, vitamin C, magnesium and potassium, making it a smart seasonal choice for fall and winter menus.
If you prefer convenience, precut butternut squash cubes are widely available at grocery stores and wholesale clubs and save significant prep time. If you choose to cube your own squash, take care with a sharp knife and stable cutting board; the extra effort is rewarding, but the pre-cut option is a great time-saver.
Roasted Vegetables
Roasting concentrates the natural sugars in vegetables and creates delicious caramelized edges. For this recipe, toss the butternut squash and broccoli with olive oil, Italian seasoning, garlic powder, salt and pepper so they develop deep flavor as they roast. A little char on the broccoli and squash adds texture and complexity that pairs perfectly with the tender salmon.
To avoid over-charring the broccoli, you can add the florets later in the roasting process or place them to one side of the tray where they’ll be less exposed to direct heat. Aim for even spacing on the sheet pan so the vegetables roast rather than steam.
Sheet Pan Recipes
Sheet pan dinners are ideal for busy cooks because they require minimal hands-on time and simple cleanup. Line a baking sheet with foil for easy cleanup, arrange the seasoned vegetables in a single layer, and roast. After the vegetables begin to caramelize, add the seasoned salmon directly to the pan to finish cooking for a true one-pan meal.
Other sheet pan recipes
One Pan Chicken & Veggie Bake
Sheet Pan Fall Roasted Veggies
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Baked Salmon with Roasted Butternut Squash & Broccoli
Easy oven-baked salmon with roasted butternut squash and broccoli — a healthy, delicious meal the whole family will enjoy.
Ingredients
- 1 salmon fillet, about 2–3 pounds
- 1 butternut squash, cubed
- 2 cups broccoli florets, cut into smaller pieces
- 2 tablespoons olive oil
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt, divided
- 1 teaspoon pepper
- For the salmon:
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1/2 teaspoon Italian seasoning
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil for easy cleanup.
- Peel and cube the butternut squash if using a whole squash.
- In a bowl, toss the squash and broccoli with olive oil, Italian seasoning, garlic powder, 1 1/2 teaspoons salt and pepper until evenly coated.
- Arrange the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables for 30 minutes, or until the squash is tender and beginning to caramelize.
- While the vegetables roast, prepare the salmon by removing any pin bones and patting the fillet dry.
- Season the salmon with salt, lemon pepper, Italian seasoning, lemon zest and lemon juice.
- When the vegetables have roasted 30 minutes, reduce the oven temperature to 350°F (175°C).
- Place the salmon fillet skin-side down on top of the roasted vegetables and return the sheet to the oven.
- Bake the salmon for 10–12 minutes, or until cooked through but still moist. Avoid overcooking.
- Serve hot, preferably over a bed of quinoa or your favorite grain.
Notes
If you prefer the broccoli less charred, add the florets to the pan when you add the salmon so they roast for a shorter time. Adjust seasoning to taste and swap herbs as preferred for different flavor profiles.