Sheet Pan Salmon with Roasted Veggies

Preparation Time10 mins Cooking Time35 mins Makes 4

Sheet Pan Salmon with Roasted Veggies

Nutritional Information

Calories

247.12kcal (4 serving)

Total Fat

14.26g (4 serving)

Saturated Fat

2.11g (4 serving)

Trans Fat

0.0g (4 serving)

Cholesterol

62.37mg (4 serving)

Sodium

97.95mg (4 serving)

Total Carbs

5.42g (4 serving)

Dietary Fiber

2.09g (4 serving)

Sugars

2.37g (4 serving)

Protein

24.48g (4 serving)

Ingredients List
  1. 1 lb Atlantic salmon fillet, skinned or skin -on
  2. Kosher salt, to taste
  3. Freshly ground black pepper, to taste
  4. 1/2 teaspoon smoked paprika
  5. 2 teaspoons Sir Kensington's® Moroccan-Inspired Garlic Everything Sauce, plus more for drizzling
  6. 1 large delicata squash, sliced into half moons, seeds reserved or discarded
  7. 1 1/2 cup Brussels sprouts, cut in half
  8. 2 tablespoons olive oil, divided

Directions

Print

1. Preheat the oven to 375°F. Line a large baking sheet with foil or parchment paper.

2. Preheat the oven to 375°F. Line a large baking sheet with foil or parchment paper.

3. Drizzle 1 tablespoon of olive oil all over the baking sheet. Place salmon onto the prepared baking sheet and gently rub garlic sauce all over the salmon to coat.

4. Arrange squash and brussels sprouts evenly all around the salmon on the baking sheet. And drizzle remaining tablespoon of olive oil onto top of salmon/veggies.

5. Transfer the baking sheet into the oven to bake for 35-40 minutes.

6. Drizzle more garlic sauce on top of salmon, if desired, and serve the meal warm.