Sheet Pan Sweet Chili Salmon with Jasmine Rice and Roasted Vegetables

This sheet pan salmon dinner is proof that you can have a restaurant-quality meal on the table in just 30 minutes. Tender salmon fillets are brushed with a garlicky sweet and spicy chili sauce, then roasted alongside colorful carrots, zucchini and scallions until perfectly caramelized. Served over fluffy jasmine rice, it’s a balanced, flavorful dish that requires minimal effort and cleanup.

The beauty of this recipe lies in its simplicity: just seven main ingredients, one sheet pan and a handful of steps. The sweet chili sauce adds a delightful kick that complements the rich salmon, while the roasted vegetables bring natural sweetness and a satisfying texture. Whether you’re looking for a quick weeknight dinner or an impressive meal for guests, this dish delivers on all fronts.

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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

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until serving.
3. Trim, peel and cut carrot on 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 garlic.
4. In a large bowl, toss carrot and scallions with a drizzle of oil, salt and pepper. Transfer to one side of a lightly oiled baking sheet (line with parchment for easier cleanup). Toss zucchini on empty side with oil, salt and pepper. Roast on top rack for 10 minutes.
5. Meanwhile, in a small bowl, combine garlic and sweet Thai chili sauce. Pat salmon dry; season all over with salt and pepper.
6. After 10 minutes, remove sheet from oven. Push veggies to one side. Place salmon skin-side down on empty side; brush with garlic chili sauce. (For 4 servings: leave veggies roasting; place salmon on a second sheet and roast on middle rack.) Return to top rack and roast until salmon is cooked through and veggies are tender, 8-10 minutes more.
7. Fluff rice with a fork. Divide rice, veggies and salmon among plates. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout, cod or arctic char. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Yes, ensure your sweet Thai chili sauce is gluten-free. Most brands are, but always check the label.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.