This Sheet Pan Maple Pecan Salmon is the perfect dinner for when you’re feeling something on the lighter side, but still want all of those cozy fall flavors. It comes together in a pinch and you’ll find yourself craving it again in no time.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, toss the butternut squash and Brussels sprouts with the olive oil and seasonings until coated. Spread in an even layer on the baking sheet and bake for 10 minutes. While that bakes, make the Maple Dijon Sauce by whisking together all ingredients until smooth. Remove the veggies from the oven and make room for your salmon filets. Pour about half of a tablespoon of the sauce over each salmon filet, reserving some sauce for drizzling at the end. Use a basting brush to coat the fish with sauce then top with the pecans using your hands to gently press them into the salmon to stick. Bake for an additional 10-12 minutes until the salmon is cooked through and the squash is tender when pierced with a fork. Finish with a drizzle of sauce to serve.
