Sheet Pan Salmon with Maple-Roasted Brussels & Delicata Squash

Ingredients

• 4 (5-6 oz each) fresh salmon fillets, pin bones removed
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium delicata squash (about 12 oz), halved, seeded, sliced 1/2-inch thick
• 1 medium red onion, cut in 1-inch wedges
• 2 1/2 tbsp olive oil, divided
• 1 1/2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/4 tsp smoked paprika

Steps

1. Preheat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.
2. In a large bowl, toss Brussels sprouts, delicata squash, and red onion with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp pepper. Spread mixture out evenly on the prepared sheet pan.
3. Roast vegetables for 15 minutes, stirring once halfway, until just starting to brown.
4. Pat salmon fillets dry and rub on both sides with remaining 1/2 tbsp olive oil. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, and smoked paprika.
5. Nestle the salmon fillets among the vegetables. Drizzle remaining 1/2 tbsp maple syrup over the salmon. Return pan to the oven and roast 10-12 minutes, until salmon flakes easily with a fork and reaches 145°F internal temperature.
6. Remove pan from oven. Immediately drizzle everything with apple cider vinegar and gently toss vegetables. Serve warm, spooning pan juices over the salmon.