Sheet Pan Sweet Chili Salmon with Jasmine Rice and Vegetables

This sheet pan salmon dinner is a game-changer for busy weeknights. With just a handful of ingredients and one pan, you can have a restaurant-quality meal on the table in 30 minutes. The salmon fillets are brushed with a garlicky sweet chili sauce that caramelizes as they roast, while the carrots, zucchini and scallions become tender and lightly browned.

Serve the flaky salmon and roasted vegetables over a bed of fluffy jasmine rice for a satisfying, balanced meal. The best part? Minimal cleanup means more time to relax after dinner.

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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

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

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and cut the scallions into 1-inch pieces. Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Peel and mince or grate the garlic.
3. 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). Toss the zucchini on the empty side of the sheet with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
4. While the vegetables roast, pat the salmon dry with paper towels and season all over with salt and pepper. In a small bowl, combine the minced garlic and sweet Thai chili sauce.
5. After 10 minutes, remove the baking sheet from the oven. Carefully push the vegetables to one side and place the salmon skin-side down on the empty side. 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 tender and browned, 8-10 minutes more.
6. Fluff the rice with a fork. Divide the rice, roasted vegetables and salmon among plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed based on thickness.

Can I make this recipe gluten-free?

Check the label of your sweet Thai chili sauce to ensure it’s gluten-free; many brands are. The rest of the ingredients are naturally gluten-free.

How should I store leftovers?

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