Sheet Pan Sweet Thai Chili Salmon
with Broccoli, Zucchini & Scallions
This delicious fish dish involves just six simple ingredients, one sheet pan, and 30 minutes on the clock. Get ready to whip up restaurant-worthy salmon fillets brushed with a garlicky sweet and spicy chili sauce and roasted to a juicy finish alongside tender carrots, zucchini, and scallions. It’s a light meal with clean flavors that cooks up in a flash (with minimal cleanup) for a weeknight-friendly win-win-win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
6 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
1 ounce
Sweet Thai Chili Sauce
10 ounce
Skin-on Salmon
(Contains: Fish)
8 ounce
Broccoli
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. • In a small bowl, combine garlic and chili sauce (you’ll use it in Step 3).
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
• In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet. TIP: Line sheet with parchment paper first for easier cleanup. • Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Swap in broccoli for carrots; roast as instructed.
Swap in asparagus for carrots; toss in bowl as instructed (you’ll roast in the next step). Roast zucchini on a lightly oiled baking sheet as instructed.
• Pat salmon* dry with paper towels and season all over with salt and pepper. • Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side. • Carefully place salmon, skin sides down, on empty side of sheet and brush with garlic chili sauce. • Return sheet to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more. (For 4 servings, leave veggies roasting; arrange salmon on a second baking sheet and roast on middle rack.)
Once zucchini has roasted 10 minutes, add seasoned asparagus to sheet along with salmon; glaze salmon and roast as instructed.
• Divide veggies and salmon between plates. Serve.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet Thai chili sauce on the salmon, finding it delicious with just the right balance of sweetness and spice 🌶️.
- Ease of prep: Customers appreciated the quick, easy preparation and minimal cleanup with everything cooked on one sheet pan.
- Suggestions: Consider adding rice or another starch to make the meal more filling; some found the vegetable portions too small.
- Portions: Several mentioned the salmon pieces were smaller than expected, leaving them still hungry after the meal.
- Vegetables: While many enjoyed the roasted veggies, some felt there weren't enough and suggested adding more variety beyond carrots and zucchini.
