Sheet Pan Sweet Chili Salmon with Asparagus and Zucchini

This sheet pan sweet chili salmon is the ultimate weeknight dinner: quick, flavorful and easy to clean up. Tender salmon fillets are brushed with a garlicky sweet and spicy chili sauce, then roasted alongside fresh asparagus, zucchini and scallions until perfectly caramelized. The result is a restaurant-quality meal that comes together in just 30 minutes.

With only a handful of ingredients and one pan, this recipe is perfect for busy evenings when you want something delicious without the fuss. The sweet heat of the chili sauce pairs beautifully with the mild salmon and crisp-tender vegetables, making it a balanced and satisfying dish.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Position the oven rack in the top third. Wash and dry all produce. Trim, peel and cut the carrot on a diagonal into ½-inch-thick pieces. Trim the scallions and cut into 1-inch pieces. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Peel and mince or grate the garlic. In a small bowl, combine the minced garlic and sweet Thai chili sauce; set aside. Trim and discard the woody bottom ends from the asparagus.
2. In a large bowl, toss the carrot pieces and scallions with a drizzle of oil, salt and pepper. Transfer them to one side of a lightly oiled baking sheet (line with parchment paper for easier cleanup). On the empty side of the sheet, toss the zucchini with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
3. Meanwhile, pat the salmon dry with paper towels and season all over with salt and pepper. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Carefully push the vegetables to one side. Place the salmon skin-side down on the empty side of the sheet. Brush the salmon with the garlic-chili sauce. Return the sheet to the top rack and roast until the salmon is cooked through and the vegetables are browned and tender, about 8-10 minutes more.
4. Divide the vegetables and salmon between plates. Serve immediately.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely in the refrigerator overnight and pat it dry before seasoning. Adjust cooking time as needed.

What can I substitute for sweet Thai chili sauce?

You can use a mix of honey and sriracha or a store-bought sweet chili sauce. Adjust the amount to taste.

Can I add other vegetables?

Absolutely! Bell peppers, broccoli or snap peas work well. Just cut them into similar-sized pieces and adjust roasting time if needed.