This Fall Harvest Salmon Bite Bowl with Golden Tahini Sauce is the ultimate cozy, nutrient-packed meal to welcome cooler weather. It is loaded with caramelized Brussels sprouts, sweet butternut squash, and tender salmon bites, all drizzled with a creamy turmeric-spiced tahini sauce. This bowl is high in protein and fiber, naturally gluten free, and perfect for a wholesome dinner or meal prep. It’s a nourishing way to enjoy fall flavors in one simple sheet-pan dish.
Salmon is one of my favorite protein sources, for more yummy salmon recipes try my spicy maple salmon, lemon honey salmon or salmon tacos.
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Why you'll love this recipe
It is balanced with protein, fiber, and healthy fats, keeping you full and satisfied.
It has caramelized veggies, tender salmon, and a creamy tahini sauce for maximum flavor.
It is versatile with easy swaps like different veggies, grains, or even tofu instead of salmon.
It is naturally dairy free and can be made gluten free.
Ingredients for sheet pan maple salmon bites
- Butternut squash – Adds natural sweetness and creaminess when roasted.
- Brussels sprouts – Roast until crispy for a nutty, caramelized flavor.
- Olive oil – Helps veggies brown and adds healthy fats.
- Salt & black pepper – Essential for seasoning and balance.
- Garlic powder & onion powder – Bring depth and savory flavor.
- Thyme – Adds earthy, herbal notes.
- Paprika – Provides warmth and subtle smokiness.
- Salmon fillets (cubed) – Protein-packed base, rich in omega-3s.
- Maple syrup – Balances the savory marinade with sweetness.
- Rice vinegar – Adds brightness and acidity.
- Soy sauce or tamari– Infuses umami and depth.
- Olive oil – Keeps salmon moist and tender.
- Garlic powder & onion powder – Layer in extra savory flavor.
- Paprika – Brings warmth and color.
- Cumin – Adds earthy, aromatic spice.
- Salt – Enhances flavor without overpowering.
- Tahini – Creamy, nutty base full of minerals and healthy fats.
- Rice vinegar – Lifts and balances the richness.
- Maple syrup – Softens tahini’s bitterness with sweetness.
- Garlic – Fresh bite and aromatic punch.
- Turmeric – Anti-inflammatory spice that adds golden color.
- Kosher salt & black pepper – Balance and round out the sauce.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butternut squash - pumpkin, sweet potato or carrots all work as a substitute. Same thing goes for the brussels sprouts.
- Maple syrup - honey works as a substitute.
Step-by-Step Instructions
- Step 1: Marinate salmon.
- Step 2: Bake veggies and then bake salmon.
- Step 3: Mix together tahini sauce.
- Step 4: Form bowls with salmon, veggies, sauce and quinoa.
Storage instructions
You can store the extra salmon in a sealed container in your fridge for up to 1 or maybe 2 days. Salmon gets progressively fishier as time goes on.
Recipe Pro-Tips
For the freshest flavor, choose frozen salmon fillets. Most “fresh” salmon at the store has already been frozen, and once it thaws and sits out, the fish can develop a much stronger taste. I love Wild Alaskan Co or Costco Sockeye salmon.
This recipe makes 2 servings but feel free to double or halve.
If you want to bump up the protein use bone broth when you cook the quinoa.
Recipe FAQS
Yes. Wild caught salmon is lower in fat and higher in omega 3s and vitamins than farm raised. It is also better for the environment as alaskan salmon is typically sustainably caught.
Tahini is rich in healthy fats, plant-based protein, and minerals like calcium, magnesium, and iron, which support bone strength, energy, and overall wellness. It also contains antioxidants and fiber that promote heart and gut health.
Yes! I used and always recommend frozen fish as it is fresher. Just make sure it is completely thawed.
Other fish dinners to try
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Fall Harvest Salmon Bite Bowl With Golden Tahini Sauce
Equipment
Ingredients
Veggies
- 1 cup cubed butternut squash
- 1 cup halved brussels
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Pinch black pepper
Salmon
- 2 servings/pieces of salmon - cubed cut into bites - I recommend using wild caught
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce use tamari to keep the recipe gluten free
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Tiny pinch salt
Tahini sauce
- ⅓ cup tahini
well-stirred
- 1 clove
garlic - minced
or more to taste - 3 tablespoon rice vinegar
- 1 tablespoon maple syrup
- ½ teaspoon ground turmeric
- ¼-1/2 teaspoon salt
- Pinch black pepper
Optional sides
- 1 tablespoon Fresh chopped cilantro
- 1-2 teaspoons sesame seeds
- ½ cup cooked quinoa or grain of choice
Instructions
- Preheat oven to 400 degrees.
- Toss salmon together with all salmon ingredients except for salt. Set aside to let marinate for at least 15 minutes.
- Add Brussels and butternut squash to a sheet pan lined with parchment paper or silicone. Toss with all ingredient under the veggies section. Bake for 23 minutes.
- Mix together tahini sauce and set aside.
- After 23 minutes, add salmon bites to the sheet pan, skin side down. Sprinkle over a little salt over the salmon flesh and bake for 6-8 minutes.
- Form bowls with quinoa, veggies and salmon bites. Drizzle over sauce (you will have some leftover*) and top with sesame seeds and cilantro. Dig in and enjoy.
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