Go Back
- 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 tablespoon olive oil - 1/4 cup sweet chili sauce - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon soy sauce (or tamari for gluten-free) - Salt and pepper, to taste These ingredients come together to create a tasty dish. The salmon is rich in flavor. The veggies add crunch and color. You will enjoy how easy it is to prepare. You can swap ingredients based on what you have. If you don't have salmon, try chicken or tofu. For the vegetables, green beans or carrots work well too. If you prefer a milder flavor, use low-sodium soy sauce. You can also replace sweet chili sauce with teriyaki sauce for a different taste. Garnishes make the dish pop. Add sesame seeds for a nutty flavor. Chopped green onions add freshness and color. You can also drizzle more sweet chili sauce on top for extra taste. These small touches will impress your family and friends. Start by gathering your ingredients. You need fresh salmon, colorful veggies, and the sweet chili sauce. Preheat your oven to 400°F (200°C). This helps cook everything evenly. Line a large sheet pan with parchment paper. This will make cleanup a breeze. In a small bowl, mix the sweet chili sauce, minced garlic, grated ginger, soy sauce, and a pinch of salt and pepper. Whisk it well to combine. This will be your glaze. It adds flavor and helps the salmon shine. Next, place the salmon fillets in the center of the sheet pan. Drizzle half of the glaze over the salmon. Make sure each fillet gets a nice coating. It will keep the fish moist while baking. Now, prepare the veggies. Take your broccoli, red bell pepper, and snap peas. Toss them in a bowl with olive oil and some salt and pepper. This adds taste and helps them roast well. Arrange the seasoned veggies around the salmon on the sheet pan. It's important to keep everything in a single layer. This ensures even cooking. Drizzle the remaining glaze over the veggies. Make sure they are also well coated. Bake in the preheated oven for about 15-20 minutes. The salmon is done when it flakes easily with a fork. The veggies should be tender-crisp. Keep an eye on them during the last few minutes. Once done, carefully remove the sheet pan from the oven. Let it cool for a couple of minutes. This helps the flavors settle. If you want, sprinkle sesame seeds and chopped green onions on top for garnish. To ensure even cooking, cut the veggies into similar sizes. This helps them cook at the same rate. Avoid overcrowding the pan, as this can trap steam and lead to soggy veggies. If you have a lot of vegetables, consider using two pans. Also, check the salmon and veggies a few minutes early. Ovens can vary in temperature. If your salmon looks done but the veggies need more time, take the salmon out. Let the veggies cook longer until they reach the perfect tender-crisp texture. To cook salmon just right, follow these steps. First, preheat your oven to 400°F (200°C). This heat cooks the salmon evenly. Choose fresh, thick fillets for best results. Thicker fillets cook better and stay moist. Place the salmon skin-side down on the pan for a crisp skin. Use a fork to check if it flakes easily. This means it is done. If you want extra flavor, marinate it for 15 minutes before cooking. To make your dish pop with flavor, use the sweet chili glaze wisely. The mix of sweet chili sauce, garlic, and ginger creates magic. Drizzle half over the salmon and the rest on the veggies. This adds depth to each bite. Don’t forget to season with salt and pepper. You can also add lemon zest for a bright kick. For a spicy twist, add red pepper flakes to the glaze. Many home cooks make simple errors. One mistake is overcrowding the sheet pan. This steams the food instead of roasting it. Make sure to spread out the salmon and veggies. Another common mistake is not using enough oil. A light drizzle keeps everything from sticking. Lastly, don’t rush the cooking time. Salmon should be flaky but not dry. Keep an eye on it! {{image_2}} You can switch up the veggies in this dish easily. Try using asparagus, zucchini, or carrots. Each veggie adds its own taste and texture. For a colorful twist, use orange bell peppers or cherry tomatoes. You can even add baby spinach for extra greens. Just remember to cut them into similar sizes for even cooking. If you want to change the protein, chicken works great here. Use boneless thighs or breasts for a tasty swap. Tofu is also a good choice for a plant-based meal. Just press it to remove extra water. You can marinate the tofu in the same sweet chili mix. This will help it soak up all that delicious flavor. You can play with flavors to make this dish your own. Try adding lime juice for a zesty kick. For a spicy touch, mix in some red pepper flakes. You can also use different sauces, like teriyaki or hoisin, instead of sweet chili sauce. Each option changes the taste and keeps it fun! To keep your sheet-pan sweet chili salmon and veggies fresh, store them correctly. First, let the dish cool down to room temperature. This step prevents condensation that can make food soggy. Place the salmon and veggies in an airtight container. Refrigerate them within two hours of cooking. This helps avoid bacteria growth. Stored this way, they last for up to three days. When you want to enjoy leftovers, reheating them well is key. Use the oven for best results. Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them loosely with aluminum foil. Heat for about 10-15 minutes until warmed through. This method keeps the salmon moist and the veggies crisp. You can also use a microwave for speed. Heat in short bursts, about 30 seconds at a time. Stir or flip the food to heat evenly. If you want to save some for later, freezing is a great option. Wrap each salmon fillet and veggies separately in plastic wrap. Then place them in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for great taste. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or use the quick-thaw method. Once thawed, pat the salmon dry before adding the glaze. This helps the glaze stick better and gives a nice finish. Your salmon is done when it flakes easily with a fork. Look for a light pink color inside. The internal temperature should reach 145°F (63°C). If you are unsure, use a meat thermometer to check. Salmon can dry out if overcooked, so keep an eye on it! You can serve this dish with rice or quinoa for a hearty meal. A side salad adds freshness and crunch. You could also pair it with noodles for a different twist. Any of these options will complement the sweet chili flavor well! You have learned about the key ingredients and how to cook salmon perfectly. I shared tips on flavor and avoiding mistakes. You can also explore variations and storage options for last-minute meals. Remember, using fresh ingredients and trying new flavors can make meals better. Keep this guide handy, and don't hesitate to experiment. You are now ready to make delicious salmon at home!

Sheet-Pan Sweet Chili Salmon and Veggies

Savor the delightful flavors of this Sheet-Pan Sweet Chili Salmon and Veggies recipe! This easy and healthy dish combines tender salmon with fresh veggies, all drizzled in a mouthwatering sweet chili glaze. Perfect for busy weeknights, it's quick to prepare and clean up! Click through to discover how to make this delicious meal that your family will love. Enjoy a taste of gourmet cooking at home with minimal effort!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon olive oil

1/4 cup sweet chili sauce

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper, to taste

Optional: sesame seeds and chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the sweet chili sauce, minced garlic, grated ginger, soy sauce, and a pinch of salt and pepper. This will be your glaze.

      Place the salmon fillets in the center of the sheet pan. Drizzle half of the sweet chili glaze over the salmon, making sure each fillet is well coated.

        In a separate bowl, toss the broccoli florets, sliced red bell pepper, and snap peas with olive oil, and season with salt and pepper.

          Arrange the vegetables around the salmon fillets on the sheet pan, ensuring they are in a single layer for even cooking.

            Drizzle the remaining glaze over the vegetables, making sure they are well coated.

              Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.

                Once cooked, remove the sheet pan from the oven and let it cool for a couple of minutes.

                  Garnish with optional sesame seeds and chopped green onions for added flavor and presentation.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4