This Maple Bacon Sheet Pan Salmon recipe features delicious, flaky salmon, baked with savory root vegetables and topped with a sweet maple bacon pecan mixture. It’s a fresh and comforting meal that requires minimal clean-up!
$29.55 per recipe / $4.90 per serving
I love a good sheet pan meal because it makes clean up a breeze!
The flavors on this maple bacon sheet pan salmon dish are SO good, I know you’ll want to make it again and again.
This recipe works because it’s:
- Full of delicious, fall-time flavors. The maple bacon combined with the root vegetables make this a comforting, fall dinner. But I won’t tell if you want to enjoy it all year long!
- Anti-inflammatory. This recipe is free from inflammatory oils and ingredients, making it perfect for those trying to clean up their diet.
- A one sheet, one pan meal. While it’s not a true one-sheet dinner, the additional small frying pan you’ll need doesn’t add too much to the clean up.
This recipe was adapted from Clean Simple Eats.
Step-by-Step Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash and cut 3 heads of broccoli into bite-sized pieces.
Spread 10 ounces of frozen butternut squash, 20 ounces of frozen root vegetables, and cut broccoli onto a large baking sheet.
Spray the veggies with avocado cooking spray and season with salt a pepper. Roast for 15 minutes.
While the veggies are roasting, lightly season 4 wild caught salmon fillets (16-20 ounces) with salt, pepper, and 1/2 teaspoons of ground ginger.
Remove the veggies from the oven and gently toss to ensure even cooking. Push the veggies around to make a spot for the salmon.
Add the salmon fillets to the pan and return to the oven for 15 minutes or until the fish begins to flake and the internal temperature reaches 125-145 degrees Fahrenheit. (The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1½ inches or more), it may need longer.)
While the salmon and veggies are cooking, chop 3 pieces of turkey bacon into small pieces.
Add the bacon and 1/3 cup of chopped pecans to a small frying pan of medium-low heat. Cook the bacon and nuts until the bacon is crispy, but the nuts aren’t burnt.
Add 3 Tablespoons of pure maple syrup to the bacon and pecans and cook over low heat until the syrup is bubbly.
Top each of the salmon pieces with some of the maple bacon pecan mixture and serve everything warm.
Recipe Tips and Substitutions
To save money, you can get a big bag of wild caught salmon from Costco at a great price. I also love to get turkey bacon in bulk from Sam’s Club or Costco.
My favorite salt is Redmond Real Salt!
I love using frozen vegetables to save time on chopping and cooking, but you can use fresh vegetables if you want. The frozen vegetables in this recipe are:
- Butternut squash
- Sweet potatoes
- Carrots
- Beets
- Parsnips
If you choose to use fresh vegetables you’ll need to lengthen the cooking times to make sure everything gets roasted properly.
Recipe Costs
This recipe costs $29.55 to make, which is $4.90 a serving! A little on the pricey side because of the salmon (obviously) but if you plan other meals that are plant-based or have a cheaper protein option, you can definitely keep your grocery bill at a reasonable amount.
- Broccoli – $3.69
- Butternut Squash – $1.92
- Root Vegetables – $2.68
- Cooking Spray – $0.06
- Salt and Pepper – $0.05
- Ginger – $0.09
- Wild caught salmon – $18 (Buy this in bulk to save money!)
- Turkey Bacon – $0.79 (Buy this at Sam’s Club in bulk to really save money!)
- Pecans – $1.66
- Maple Syrup – $0.61
Serve This With
Since this dinner includes the meat and vegetables in one, you really don’t need any additional sides (unless you want to serve rice or pasta), but if you’d like to include some sort of bread, here are our favorites:
- Jiffy Cornbread with Greek Yogurt
- Refrigerator Mashed Potato Rolls
- No-Knead Crescent Rolls
- Pumpkin Dinner Rolls
- Parmesan Drop Biscuits
FAQs
Yes, you can use any type of salmon you prefer, such as Atlantic, sockeye, or coho. Just adjust the cooking time accordingly based on the thickness of the fillets.
Salmon is tricky, because it does not reheat well in the microwave. If you have leftovers and want the salmon to taste as good as it did when you first cooked it, you’ll need to reheat it in the oven or air fry it. Either way will give you good results without a rubbery texture.
You may notice some white globs that show up when you cook your salmon in the oven. This is called albumin and it’s a protein released by the fish when it cooks at a high temp. It’s tasteless and totally safe to eat, but it is pretty unsightly.
If you’d like to remove it before serving, just take a pastry brush dipped in a little olive oil and brush the albumin off before adding the maple bacon mixture.
Maple Bacon Sheet Pan Salmon
Ingredients
- 3 heads broccoli
- 10 ounces butternut squash, frozen
- 20 ounces root vegetables, frozen
- avocado cooking spray
- 4 wild-caught salmon fillets, 5-7 ounces each
- salt and pepper, to taste
- ½ teaspoon ground ginger
- 3 pieces turkey bacon
- ⅓ cup chopped pecans
- 3 Tablespoons pure maple syrup
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Wash and cut broccoli into bite-sized pieces.
- Line a large baking sheet with parchment paper and spread frozen butternut squash, root vegetables, and cut broccoli onto the sheet.
- Spray the veggies with avocado cooking spray and season with salt a pepper. Roast for 15 minutes.
- While the veggies are roasting, lightly season salmon fillets with salt, pepper, and ground ginger.
- Remove the veggies from the oven and gently toss to ensure even cooking. Push the veggies around to make a spot for the salmon.
- Add the salmon fillets to the pan and return to the oven for 15 minutes or until the fish begins to flake and the internal temperature reaches 125-145 degrees Fahrenheit. (The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1½ inches or more), it may need longer.)
- While the salmon and veggies are cooking, chop turkey bacon into small pieces.
- Add the bacon and chopped pecans to a small frying pan of medium-low heat. Cook the bacon and nuts until the bacon is crispy, but the nuts aren't burnt.
- Add pure maple syrup to the bacon and pecans and cook over low heat until the syrup is bubbly.
- Top each of the salmon pieces with some of the maple bacon pecan mixture and serve everything warm.