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Sheet Pan Salmon and Autumn Vegetables

Sheet pan salmon and autumn vegetables with a maple-Dijon lemon glaze—roasted together for tender veggies and flaky, 145°F salmon. Seasoned with garlic, thyme, rosemary, smoked paprika, then finished with fresh parsley and lemon wedges.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets 6 oz each
olive oil
  • 2 tbsp olive oil
Brussels sprouts
  • 2 cup Brussels sprouts, halved
butternut squash
  • 2 cup butternut squash, peeled and cubed
carrots
  • 2 carrots, sliced medium
red onion
  • 1 red onion, cut into wedges small
garlic
  • 4 garlic, minced cloves
dried thyme
  • 1 tsp dried thyme
dried rosemary
  • 1 tsp dried rosemary
smoked paprika
  • 1 tsp smoked paprika
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Dijon mustard
  • 1 tbsp Dijon mustard
maple syrup
  • 1 tbsp maple syrup
lemon juice
  • 1 tbsp lemon juice
lemon zest
  • 1 tsp lemon zest
fresh parsley
  • 2 tbsp chopped fresh parsley, for garnish
lemon wedges
  • 1 Lemon wedges, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
Season and roast the vegetables
  1. Toss the Brussels sprouts, butternut squash, carrots, and red onion with 1½ tablespoons olive oil, garlic, thyme, rosemary, smoked paprika, ½ teaspoon salt, and black pepper. Spread them into an even layer on the sheet pan.
  2. Roast the vegetables for 20 minutes at 425°F, stirring halfway, until they begin to brown around the edges. Keep an eye on the tips for deep caramel color.
Make the maple-Dijon glaze
  1. Whisk the remaining olive oil, Dijon mustard, maple syrup, lemon juice, lemon zest, and remaining salt. Mix until smooth and glossy.
Add salmon and finish roasting
  1. Remove the pan from the oven and push the vegetables to the sides. Create a clear center spot for the salmon so it roasts evenly.
  2. Place the salmon fillets in the center and brush generously with the maple Dijon glaze. Make sure the tops are well coated.
  3. Return the pan to the oven and roast for 12–15 minutes at 425°F until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Watch for slightly opaque centers as the last cue.
Serve
  1. Sprinkle the salmon and vegetables with fresh parsley. Serve immediately with lemon wedges on the side for brightness.

Notes

Pro tip: cut the squash and carrots into similar-size pieces so everything browns at the same pace. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing isn’t recommended because the vegetables can soften and the salmon texture changes. For a dairy-free swap, keep the Dijon glaze as written—no substitutions needed; to reduce sugar, use pure maple syrup and measure precisely.