Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. Pat your salmon fillets completely dry with paper towels, which helps the herb crust adhere properly.

In a small bowl, whisk together garlic powder, paprika, black pepper, and salt to create your herb seasoning blend. Rub this mixture evenly across both sides of each salmon fillet, pressing gently so the spices stick to the fish.

Heat olive oil in a large oven-safe skillet over medium-high heat for approximately 2-3 minutes until shimmering. Add Brussels sprouts, butternut squash, and red onion slices, stirring occasionally for 5-6 minutes until the vegetables begin to caramelize and soften around the edges.

Drizzle balsamic vinegar and maple syrup over the roasted vegetables, sprinkle with thyme and rosemary, then stir gently to combine. This creates the signature autumn glaze that makes the savory fall salmon dinner recipe truly memorable and special for your family.

Push vegetables to the sides of the skillet and place your seasoned salmon fillets in the center, skin-side down. Dot each fillet with butter pieces and pour vegetable broth around the vegetables, then transfer the entire skillet to the preheated oven.

Bake for 12-15 minutes until the salmon flakes easily with a fork and vegetables are tender with caramelized edges. The internal temperature should reach 145°F when measured with a meat thermometer inserted into the thickest part.

Remove from the oven and let rest for 2 minutes before serving directly from the skillet for maximum coziness and presentation. Taste and adjust seasonings if needed before plating.