Sheet Pan Brown Sugar Salmon with Roasted Butternut Squash and Brussels Sprouts
Weeknight cooking doesn't get easier than this recipe for sheet pan brown sugar salmon! You start by roasting your favorite fall veggies and then add the salmon onto the baking pan in the last minute of cooking. So simple!
Yield: 4 servings
  • 4 tbsp olive oil, divided
  • 1 (2 lb) butternut squash, peeled, seeded, and cut into ½-inch dice
  • 1 lb brussels sprouts, trimmed and halved
  • Salt and black pepper, to taste
  • 4 (4 oz) salmon fillets
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  1. Heat oven to 400F.
  2. In a large bowl, toss together 2 tbsp of the olive oil, the butternut squash, and the brussels sprouts. Season to taste with salt and black pepper.
  3. Line two sheet pans with parchment paper and divide the veggies among the two pans as evenly as possible. Spread in a single layer and place in the oven. Roast for 20 minutes.
  4. Meanwhile, combine the brown sugar, Dijon mustard, and mayo in a small bowl. This will be the marinade for the salmon. Season to taste with salt and black pepper. Brush the brown sugar mixture onto each of the salmon fillets so that the top and sides are covered completely.
  5. After the veggies have been in the oven for 20 minutes, remove the pans from the oven and push the veggies to the sides of the pan so that there is room for 2 salmon fillets on each pan. Place the salmon fillets on the sheet pans, 2 to a pan.
  6. Whisk 2 tbsp of olive oil into the remaining brown sugar mixture to loosen it. Brush the remaining brown sugar mixture over the veggies as evenly as possible.
  7. Return pans to the oven and roast for another 10 minutes, or until salmon is cooked to desire level of doneness.
  8. Serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at