Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika Aioli — Dontmissmyplate: Easy, Unique Recipes + Cooking Tips

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Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika Aioli

Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika Aioli

dontmissmyplate
Seafood

You want a simple, tasty dinner free of grease, calories, and unhealthy food additives most of the time. Whole foods that still have flavour. Something quick and easy.

I'm a massive fan of using sheet pans to achieve this and have made something similar before. Here's a recipe that checks those boxes.

I highlight below why these ingredients are at the top of the clean eats list; research to get more details about the benefits!

Salmon is an excellent source of protein, omega-3 fatty acids and B-12 vitamins, to name a few of the benefits. It's versatile in preparation methods and helps keep you full and from overeating. I try to eat salmon 1-2 times a week to enhance my diet.

Broccoli has a terrible reputation, but in my opinion, roasting the vegetable brings out the best in its taste compared to boiled and steamed (despite the pros of those methods). These florets pack as much of a vitamin c punch as oranges, in addition to plenty of other nutrients. Whatever the case, eating broccoli certainly adds to your superfood collection.

Butternut is an excellent candidate, particularly in the winter months, and adds a subtly sweet, nutty flavour. Rich in potassium, the orange colour like carrots also boasts carotene or vitamin A, which is great for your immunity, skin, hair and eyes.

Yield: 4
Author: Dontmissmyplate
Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika "Aioli"

Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika "Aioli"

This succulent salmon pairs well with the caramelized, roasted butternut and crispy broccoli florets. You'll want to make this sheet pan for many dinners to come!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Cook modePrevent screen from turning off

Ingredients

  • 2 (4-ounce) salmon filets
  • 1/3 cup Italian dressing
  • 2 teaspoons steak seasoning
  • 2 teaspoons seafood seasoning
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 2-4 tablespoons mayonnaise
  • 3 cups broccoli
  • 2 cups butternut, diced
  • 4 tablespoons olive oil
  • 2 teaspoons seasoned salt
  • 2 tablespoons black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried basil
  • Parmesan or feta cheese (optional)
  • Chili flakes (optional)
  • Sesame oil (optional)
  • Sesame seeds (optional)
  • 1 lime, sliced (optional)
Aioli:
  • 3/4 cup mayonnaise (use avocado oil based if available)
  • 1 teaspoon smoked paprika
  • 1 teaspoon lime

Instructions

  1. Start with the butternut, which will take the longest to soften and caramelize. Drizzle with olive oil and season with salt, pepper, paprika and basil. Place on a parchment-lined baking tray and roast for 15-20 minutes at 425F.
  2. Prepare the aioli. In a small bowl, whisk the mayonnaise, lime juice and paprika. Season the fish fillets with salt, pepper, seafood seasoning, then baste with Worchester sauce and Italian seasoning, skin side up. Marinate for 10 minutes.
  3. Drizzle the broccoli with olive oil when the butternut is almost done, and season with salt and pepper. Make room on the baking tray.
  4. Baste the fish fillets with the aioli and place them on the baking tray with the vegetables. Return to the oven and cook for another 15 minutes. The butternut should be golden, broccoli crispy and the salmon should have an internal temperature above 145F.
  5. While the cooking completes, mix the 2-4 tablespoons mayonnaise with the remaining lime juice and zest.
  6. Drizzle the fish with the lime mixture and garnish with lime slices and sesame seeds. Dust the broccoli with cheese, and drizzle then season the butternut with sesame oil and chilli flakes.

Nutrition Facts

Calories

524

Fat (grams)

38 g

Carbs (grams)

23.1 g

Sugar (grams)

7.1 g

Protein (grams)

28.7 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Start with the butternut, which will take the longest to soften and caramelize. Drizzle with olive oil and season with salt, pepper, paprika and basil. Place on a parchment-lined baking tray and roast for 15-20 minutes at 425F.
Prepare the aioli. In a small bowl, whisk the mayonnaise, lime juice and paprika. Season the fish fillets with salt, pepper, seafood seasoning, then baste with Worchester sauce and Italian seasoning, skin side up. Marinate for 10 minutes.
Drizzle the broccoli with olive oil when the butternut is almost done, and season with salt and pepper. Make room on the baking tray.
Baste the fish fillets with the aioli and place them on the baking tray with the vegetables. Return to the oven and cook for another 15 minutes. The butternut should be golden, broccoli crispy and the salmon should have an internal temperature above 145F.

While the cooking completes, mix the 2-4 tablespoons mayonnaise with the remaining lime juice and zest.

Drizzle the fish with the lime mixture and garnish with lime slices and sesame seeds. Dust the broccoli with cheese, and drizzle then season the butternut with sesame oil and chilli flakes.