Sheet-Pan Salmon with Roasted Butternut Squash and Broccoli

Ingredients

• 3 salmon fillets, skin-on, boneless
• 450 g butternut squash, peeled and cut into bite-sized cubes
• 300 g broccoli, cut into florets
• 2 tbsp olive oil
• ¾ tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp lemon zest, finely grated
• 1 tbsp lemon juice, freshly squeezed

Method

1. Heat the oven to 425°F/220°C and line a large rimmed baking sheet with parchment paper.
2. Toss the butternut squash cubes and broccoli florets on the sheet pan with 1.5 tablespoons olive oil, 0.5 teaspoon sea salt, and the chopped rosemary.
3. Spread vegetables into a single layer and roast until the squash begins to soften.15 min timer
4. Push the vegetables slightly to the sides and arrange the salmon fillets skin-side down in the center. Brush the salmon with the remaining 0.5 tablespoon olive oil and sprinkle with lemon zest, lemon juice, and the remaining 0.25 teaspoon sea salt.
5. Return the sheet pan to the oven and roast until the salmon flakes tenderly and registers 145°F/63°C in the center, and the broccoli edges are lightly crisped.12 min timer