Sheet Pan Roasted Veggies with Maple Smokehouse Salmon Smoky with a touch of sweetness, this salmon pairs perfectly with roasted vegetables like butternut squash, broccoli and potatoes. Total Time 30 minutes Servings 4 servings Ingredients Share 2 packets (3 oz. each) Chicken of the Sea® Wild Caught Maple Smokehouse Alaskan Pink Salmon2 cups cubed butternut squash 1 large bell pepper, seeded and chopped 2 cups broccoli florets 2 medium potatoes, cut in small 1” cubes2 Tablespoons olive oil 1/2 teaspoon McCormick® Sea Salt GrinderMcCormick® Black Peppercorn Grinder, to taste Instructions Pre-heat oven to 400°F. In large bowl, combine butternut squash, bell pepper, broccoli, and potatoes. Add olive oil, salt, and pepper. Stir to combine evenly.On sheet pan lay parchment or foil. Pour vegetables over the prepared sheet pan and spread veggies in a single layer. Roast vegetables for about 25-30 minutes, or until the vegetables are completely cooked through.Remove tray from oven and pour maple smokehouse salmon over the veggies, including the sauce from the packets.Serve warm. Or transfer cooked veggies to a large serving bowl, pour salmon over the veggies and serve immediately. In this Recipe: Maple Smokehouse Salmon Packet