Maple Butter Salmon with Potatoes and Squash - a flavorful and delicious salmon recipe. The maple butter combination is so delicious and perfect for fall. This recipe is also made on one sheet pan for easy cleanup.
I love salmon! For more salmon related recipes try my honey soy scallion baked salmon or my
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Why you'll love this recipe
It is easy to make and ready in less than 40 minutes.
It is pescatarian, and gluten free.
Thanks to the salmon this recipe is high in protein.
It is perfect the perfect healthy dinner for fall.
Ingredients for one sheet pan salmon with potatoes and butternut squash
- salmon
- butter
- maple syrup
- garlic
- butternut squash
- oil
- thyme
- rosemary
See the recipe card for full information on ingredients and quantities.
Substitutions
- butter - if you are lactose intolerant vegan butter would work.
- maple syrup - you can use honey instead.
- butternut squash - carrots or sweet potato are a good sub.
Step-by-Step Instructions
Roast veggies.
Mix together maple butter sauce.
Bake salmon.
Serve and enjoy!
Storage instructions
You can store the extra salmon in a sealed container in your fridge for up to 1 day.
Recipe Pro-Tips
For the best tasting salmon buy frozen salmon filets. Any "fresh" salmon you purchase in the store has been previously frozen, any time the salmon is left out thawing makes the fish taste much fishier. I love Wild Alaskan Co Salmon, you can use code avocadoskillet for 20% off your first box here.
This recipe makes 2 servings but feel free to double or halve.
Recipe FAQS
Yes, wild caught salmon is lower in fat and higher in essential minerals than farm raised.
In moderation butter can be part of a healthy diet. It has essential nutrients like vitamin D.
Other easy healthy dinners to try
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Maple Butter Salmon with Potatoes and Squash
Ingredients
Potatoes and Squash
- 1 cup diced fingerlings or potato of choice
- 1 cup diced butternut squash
- ½ teaspon thyme
- ½ teaspoon paprika
- ½ teaspoon rosemary
- 1 tablespoon olive or avocado oil
- ½ teaspoon salt adjust to your preference
- black pepper to taste
Salmon
- 2 servings/pieces salmon (preferably wild caught) make sure the salmon is at room temperature
- 3-4 teaspoons maple syrup
- 2 tablespoons melted butter
- 2 cloves minced or pressed garlic
- ¼ teaspoon paprika
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- salt/pepper to taste
Toppings and sides
- ½ cup cooked quinoa or grain of choice
- 2 tablespoons fresh chopped basil or herb of choice
Instructions
- Preheat oven to 400 degrees.
- Add potatoes and butternut squash to a sheet pan lined with parchment or silicone. Toss with all the other ingredients in that section. Cook for 20 minutes.
- Add maple syrup, butter, and all the ingredients that follow to a small bowl. Mix together. Brush over room temperature salmon. Let sit out while the veggies cook for 20 minutes.
- After the 20 minutes is up, add the salmon to the sheet pan. Bake for 8-12 more minutes, until the salmon easily flakes with a fork. I like to use a meat thermometer and cook the salmon to 135 degrees.
- Divide out salmon among two bowls/plates with veggies and grain (if using). Top with basil and dig in.
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