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Recipe At A Glance

  • 17 ingredients
  • 15-30 minutes
  • 4 Servings

Cajun spices are mellowed with the sweetness of roasted vegetables in this easy sheet pan dinner.


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Recipe Ingredients

Cajun Butter

  • 2 tablespoons Land O Lakes® Butter with Canola Oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon firmly packed brown sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon oregano
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon ground sage


  • 1 large (3 cups) sweet potato, cut into 1-inch cubes
  • 12 ounces (3 cups) Brussels sprouts, trimmed, cut in half
  • 1 small (3/4 cup) red onion, chopped
  • 1/4 cup Land O Lakes® Butter with Canola Oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 1/2 pounds salmon filet, cut into 4 filets

Recipe Directions

Heat oven to 425°F. Line half sheet baking pan (18x13x1-inch) with aluminum foil. Spray foil with no-stick cooking spray.

Combine all cajun butter ingredients in small bowl; mix well. Refrigerate.

Spread vegetables on prepared pan. Dot with 1/4 cup butter with canola oil. Sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Bake 20 minutes.

Move vegetables to edge of pan. Place salmon pieces in center. Coat with cajun butter. Return to oven; cook 15-16 minutes or until internal temperature of salmon reaches 145°F and salmon flakes easily with fork.

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