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Sheet Pan Salmon Bites with Roasted Vegetables


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.


Prep Time: 10 min   Cook Time: 35 min  Total Time: 45 min



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