Sheet Pan Sweet Thai Chili Salmon
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Sheet Pan Sweet Thai Chili Salmon

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!

Tags:
Protein Smart
Calorie Smart
Carb Smart
Allergens:
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories460 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate18 g
Sugar12 g
Dietary Fiber4 g
Protein34 g
Cholesterol75 mg
Sodium240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Peeler
Large Bowl
Baking Sheet
Paper Towel

Instructions

Prep & Make Sauce
1

• 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.)

Roast Veggies
2

• 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.

Roast Salmon
3

• 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.

Serve
4

• Divide veggies and salmon between plates. Serve.

Salmon is fully cooked when internal temperature reaches 145°.

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