Sheet Pan Sweet Chili Salmon with Roasted Carrots and Zucchini

This sheet pan salmon dinner is proof that a delicious, restaurant-quality meal can come together in just 30 minutes with minimal effort. Tender salmon fillets are brushed with a garlicky sweet and spicy chili sauce, then roasted to juicy perfection alongside colorful carrots, zucchini and scallions.

The beauty of this recipe lies in its simplicity: just six main ingredients, one sheet pan and a quick roast in the oven. The vegetables caramelize and the salmon stays moist, all while you enjoy a light, clean meal with Southeast Asian flair. Perfect for busy weeknights when you want something special without the fuss.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView 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 oven to 425°F with rack in top position (for 4 servings, use top and middle racks). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim scallions and cut into 1-inch pieces. Trim zucchini, halve lengthwise, then cut crosswise into ½-inch-thick half-moons. Peel and mince garlic. In a small bowl, combine garlic and sweet Thai chili sauce; set aside.
2. 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 (lining with parchment paper makes cleanup easier). On the empty side, toss zucchini with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Pat salmon dry with paper towels and season all over with salt and pepper. After 10 minutes, remove sheet from oven and carefully push vegetables to one side. Place salmon skin-side down on the empty side of the sheet. Brush salmon with the garlic chili sauce. Return sheet to top rack and roast until salmon is cooked through and vegetables are browned and tender, 8-10 minutes more. (For 4 servings, keep vegetables roasting on the original sheet; place salmon on a second baking sheet and roast on middle rack.)
4. Divide vegetables and salmon between plates. Serve immediately.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat dry before seasoning to ensure even cooking.

What can I substitute for sweet Thai chili sauce?

You can use a mix of 1 tablespoon honey, 1 teaspoon sriracha and 1 minced garlic clove as a quick substitute.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F.