Step 1

Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier.

Step 2

Cut the Brussels sprouts in half.

Step 3

Peel the butternut squash, remove the seeds, and cut the squash into 1-inch cubes.

Step 4

Place the veggies in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again.

Step 5

Spread the veggies on a large sheet pan. Roast the veggies for 20 minutes.

Step 6

After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the center of the pan. Sprinkle some of the bacon over the salmon filets and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture.

Step 7

Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy.

Step 8

Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.