For a winter weeknight dinner that's vibrant, seasonal, and suffused with goodness look no further than this salmon one-pan dinner. Made with roasted winter vegetables and a delicious maple tahini dressing, it's the healthiest way to get dinner on the table (or ready for meal prepped lunches) in just about half an hour.
Baked Sheet Pan Salmon Ingredients
The beauty of the one-pan dinner is minimal dishes and prep work. Simply line a large sheet pan (we love Made In's sheet pan for this) or baking tray with parchment paper, chop up some vegetables, and throw everything together along with avocado oil or ghee, sea salt, and pepper.
This salmon dinner recipe includes seasonal stars like butternut squash, rainbow carrots, and Brussels sprouts, but feel free to use whatever winter vegetables you have on hand. Other varieties of winter squash, like delicata or acorn, would work wonderfully, as would parsnips, beets, sunchokes, turnips, sweet potatoes, onion, and cauliflower.
A Sweet and Savory Dressing for this Baked Salmon Sheet Pan Dinner
While the vegetables spend their first 15 minutes in the oven, you've got time to stir together a delectable sauce. This maple tahini dressing is made by combining tahini with garlic and a touch of maple syrup in a high-speed blender or food processor until ultra creamy and smooth.
Tahini, made from blended sesame seeds, provides nuttiness and richness, along with vitamins and minerals like calcium. Maple syrup is a delicious way to sweeten the dressing and adds a bright pop of flavor. Garlic adds oomph and lends anti-inflammatory properties to boot.
After the vegetables have roasted for fifteen minutes, remove them from the oven and add the wild salmon pieces to the tray. Wild salmon provides a mega dose of healthy fats and protein, but it can be swapped for another fish or even thinly sliced chicken breast if you prefer. Pop the baking tray back in the oven and cook for an additional ten minutes (longer for chicken), or until the salmon is flaky.
At this point, it couldn't be easier: Just remove the tray from the oven, divide the vegetables and salmon into dishes, and drizzle with the maple tahini dressing. Hello, healthy and easy dinner.
- Cook Time
- Prep Time
- 1 tablespoon avocado oil or ghee
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 4 rainbow carrots, sliced
- 2 portions wild salmon
- ¼ cup tahini
- 2 cloves garlic
- 2 tablespoons maple syrup
- 1-2 tablespoons water to thin
- Sea salt and pepper to taste
- Preheat the oven to 425 degrees Fahrenheit, and line a sheet pan or baking tray with parchment paper.
- Add cut vegetables to the lined baking tray, and drizzle with avocado oil or ghee. Sprinkle with sea salt and pepper to taste.
- Roast the vegetables 15 minutes.
- While the vegetables are roasting, make the dressing. Combine the tahini, maple syrup, garlic cloves, one tablespoon of water, and the sea salt and pepper in a food processor or high-speed blender. Blend until smooth and incorporated. Add another tablespoon of water if necessary.
- After 15 minutes, remove the vegetables from oven.
- Add the salmon to the sheet pan or baking tray and season with sea salt and pepper. Place the pan back in the oven and cook for an additional ten minutes.
- Remove the salmon and vegetables from oven and divide into two bowls. Drizzle with tahini sauce and enjoy!