Sweet Thai Chili Salmon

Name: Sweet Thai Chili Salmon with Jasmine Rice, Carrots, Zucchini & Scallions
Total time: 30 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 1 unit Zucchini; 6 ounce Carrots; 2 unit Scallions; 1 clove Garlic; 1 ounce Sweet Thai Chili Sauce; 10 ounce Salmon; Salt; Pepper; Cooking Oil; ¾ cup Jasmine Rice

with Jasmine Rice, Carrots, Zucchini & Scallions

Recipe Development TeamUpdated on August 27, 2025

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This delicious fish dish involves just seven 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:

High Protein

•Veggie Packed

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

Salmon

(Contains: Fish)

¾ cup

Jasmine Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories750 kcal

Fat29 g

Saturated Fat5 g

Carbohydrate82 g

Sugar14 g

Dietary Fiber4 g

Protein36 g

Cholesterol90 mg

Sodium260 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

•Peeler

•Small Bowl

•Large Bowl

•Baking Sheet

•Paper Towel

•Small pot

Instructions

PDF

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 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 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). • In a small bowl, combine garlic and chili sauce (you’ll use it in Step 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.)