Sheet pan roasted dinners are a staple during the winter months. Keep this recipe for a hearty pomegranate-chipotle salmon meal in your back pocket to pull out when the temperatures drop.

Roasted Pomegranate-Chipotle Salmon

Preheat oven to 450 degrees. Spray a 15×11-in. rimmed baking pan with cooking spray; set aside.

Whisk together raspberry chipotle sauce, pomegranate juice, vinegar, 1 Tbsp. oil and 2 tsp. seafood seasoning in a small bowl; set aside.

Pat salmon dry with paper towels. Place salmon in a large resealable plastic bag. Pour ½ cup sauce mixture over salmon; seal bag. Set aside remaining sauce mixture for serving. Turn bag to evenly coat salmon with sauce mixture. Marinate salmon in refrigerator for 20 to 30 minutes, turning bag halfway through.

Toss potatoes, Brussels sprouts, carrots and onion with remaining 3 Tbsp. oil and remaining 2 tsp. seafood seasoning on prepared baking pan until coated. Spread vegetables in a single layer.

Roast vegetables for 30 to 35 minutes or until carrots are fork-tender. Remove salmon from marinade; discard marinade in bag. Nestle salmon on the pan between vegetables. Roast for 14 to 16 minutes or until salmon reaches 145 degrees.

To serve, brush salmon with remaining sauce mixture. Garnish with pomegranate arils and dill, if desired. Season to taste with salt.