A colorful, nutritious, and protein-packed meal ready in under 35 minutes. Perfect for meal prep, clean eating, or a fresh weeknight dinner.
⭐ Ingredients (Serves 1–2)
For the Salmon
- 1 salmon fillet
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- ½ tsp garlic powder
- Lemon slices (for underneath and garnish)
- Fresh parsley (optional)
For the Vegetables
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, trimmed and halved
- 8–10 asparagus spears
- 2 tbsp olive oil
- Salt & pepper
- ½ tsp paprika (for squash)
- ½ tsp mixed herbs (for asparagus)
Instructions
1. Prep the Oven
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
2. Prepare the Vegetables
- Toss butternut squash with olive oil, salt, pepper, and paprika.
- Coat Brussels sprouts with oil, salt, and pepper.
- Drizzle olive oil over asparagus and season lightly.
Arrange all three on the sheet pan, keeping them in separate sections.
Bake for 15 minutes.
3. Add the Salmon
Remove the tray and create space for the salmon.
- Place lemon slices down.
- Set the salmon fillet on top.
- Brush with olive oil and season with salt, pepper, and garlic powder.
Return to the oven for 12–14 minutes (depending on thickness).
4. Finish & Serve
Once everything is roasted:
- Vegetables should be caramelized and slightly crisp.
- Salmon should flake easily with a fork.
Garnish salmon with parsley and serve immediately.
Chef’s Tips
- Don’t overbake salmon—remove when the center is just slightly soft.
- Add a drizzle of honey on the squash for a more caramelized flavor.
- For extra color, finish the dish with a lemon butter drizzle.
- Swap Brussels sprouts with broccoli or zucchini if preferred.