Sweet Thai Chili Salmon
with Asparagus, Zucchini & Scallions
- Fish
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!
Ingredients
1 unit
Zucchini
6 ounce
Asparagus
2 unit
Scallions
1 clove
Garlic
1 ounce
Sweet Thai Chili Sauce
10 ounce
Salmon
(Contains: Fish)
6 ounce
Carrots
Not included in your delivery
Salt
Pepper
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 1⁄2-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-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).
• 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).
• 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.)
• Divide veggies and salmon between plates. Serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet Thai chili sauce on the salmon, though some wished for more sauce to enhance overall flavor 🍲.
- Ease of prep: Customers praised the quick and easy preparation, with minimal cleanup thanks to the one-pan approach.
- Suggestions: Consider adding rice or another starch to round out the meal. Try pan-frying salmon for crispy skin.
- Portions: Some found the meal light; adding a side dish or increasing veggie portions could make it more filling.
- Veggies: While many enjoyed the vegetables, a few suggested varying the mix or adding more seasoning for extra flavor.
Reviews from our home cooks
This absolutely slapped. Added a little bit of Japanese 7 spice to the veggies (had asparagus along with the carrots and zucchini) and the whole meal was delicious. Great, easy salmon dish.
One of the first fish dishes we tried. Really tasty.
Fantastic flavor on the salmon. Nice flavor combo with the veggies.
Easy to prepare. I do not enjoy cooking and this made it easy and stress free. Restaurant caliber flavor.
Everything was tasty in its own but the meal seemed like 3 separate dishes. Maybe a sweet chili sauce that could be drizzled over the finished rice and veggie would pull it together.
The sauce was good, but there could have been double it to pour extra over salmon and rice when it was done cooking.
This tasted soo good and was very easy to make, I hope I can get this one again.
Salmon is not as good baked in the oven. Pan fry for crispy skin and add sauce later
This meal was very tasty, but the portions were far too small. I was able to eat both portions by myself, and I felt that I could've eaten more.
My daughter is a very picky eater and she loved it. She wants to pick this recipe again. I also enjoyed the sweet chili and the delivery was all in time.
