Sheet Pan Sweet Chili Salmon with Roasted Carrots and Zucchini

This sheet pan sweet chili salmon is the ultimate weeknight dinner: simple, fast and packed with flavor. With just a handful of ingredients and one pan, you can have a restaurant-quality meal on the table in 30 minutes. The salmon is brushed with a garlicky sweet and spicy chili sauce that caramelizes beautifully as it roasts, while the carrots, zucchini and scallions become tender and lightly charred.

It’s a light, balanced dish that’s perfect for busy evenings when you want something delicious without the fuss. Plus, the minimal cleanup makes it a win for any home cook. Serve it as is or with a side of rice or quinoa for a more substantial meal.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 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 the oven to 425°F with a rack in the top position (use top and middle for 4 servings). Wash and dry all produce. Trim, peel and cut the carrots 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-thick half-moons. Peel and mince or grate the garlic. In a small bowl, combine the garlic and sweet Thai chili sauce; set aside.
2. In a large bowl, toss the 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 the zucchini with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
3. 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 sheet from the oven and carefully push the vegetables to one side. Place the salmon skin-side down on the empty side and brush 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, 8-10 minutes more. (For 4 servings, leave the vegetables roasting on the middle rack and arrange the salmon on a second baking sheet on the top rack.)
4. Divide the vegetables and salmon between plates and serve.

Recipe Tips

FAQ

Can I use frozen salmon?

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

What can I serve with this dish?

This salmon pairs well with steamed rice, quinoa or a simple green salad.

How do I store leftovers?

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