Create three totally different dishes by roasting everything on one sheet pan. This simple strategy will have each one ready at the same time, for a colorful meal bursting with flavor.
Things You'll Need
1 butternut squash (about 2 pounds)
3 to 4 tablespoons olive oil
4 salmon fillets (about 5 ounces each)
3 tablespoons butter
1 lemon, sliced
2 teaspoons salt
1/2 teaspoon pepper
2 cups sugar snap peas
Step 1: Prepare the Squash
Cut off the ends and peel your butternut squash with a vegetable peeler. Once you slice it open, scoop out the seeds with a spoon.
Dice the squash into 1-inch pieces.
Pieces any bigger than this won't cook fast enough, so take care. The goal is to have everything perfectly cooked at the same time: salmon, peas and squash.
Step 2: Make the Salmon Butter
Melt your butter in a microwave-safe bowl, then add the dill and 1/2 teaspoon of salt plus a pinch of pepper.
Step 3: Roast the Squash and Salmon first
Pour half of the olive oil onto your squash, using your hands to coat each piece before arranging on one half of the sheet pan. Sprinkle with half of the remaining salt and pepper mixture.
Place each piece of salmon on one sheet of foil. Slather with the butter mixture and place two lemon slices on top.
Fold up the foil so each piece of salmon cooks in its own pocket.
Roast at 400 degrees Fahrenheit for 25 minutes.
Step 4: Swap the Salmon for Peas
After 25 minutes, remove the salmon packets from the sheet pan.
Your salmon will be perfectly cooked but don't open the foil packets yet. Let the foil keep each fillet warm until the rest of your meal is ready.
Add the sugar snap peas to the sheet pan, and slather the remaining olive oil on top. Sprinkle the last of your salt and pepper and use tongs to coat each pea.
Return to the oven for 10 additional minutes.
Open your salmon pockets and serve with vegetables.