Sheet Pan Sweet Chili Salmon with Jasmine Rice and Roasted Vegetables

This sheet pan salmon dinner is proof that a spectacular meal doesn’t require a sink full of dishes. Sweet Thai chili sauce, a touch of garlic and a quick roast transform simple salmon fillets into a glossy, caramelized centerpiece. Meanwhile, carrots, zucchini and scallions caramelize alongside, soaking up all those sweet-spicy flavors.

Serve everything over a bed of fluffy jasmine rice for a complete, balanced meal that comes together in about 30 minutes. It’s light, fresh and perfect for busy weeknights when you want something special without the fuss.

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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

0.75 cup Jasmine RiceView 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

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. Preheat oven to 425°F (220°C). Position a rack in the top third of the oven. Line a baking sheet with parchment paper for easy cleanup.
2. In a small pot, combine 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. Remove from heat and keep covered until ready to serve.
3. Meanwhile, trim, peel and cut the carrot diagonally into ½-inch-thick pieces. Trim and cut scallions 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.
4. In a large bowl, toss the carrot and scallion pieces with a drizzle of oil, salt and pepper. Transfer to one side of the prepared baking sheet. On the other side, toss the zucchini with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
5. While 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.
6. After 10 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the salmon fillets skin-side down on the empty side. Brush the tops with the garlic-chili sauce.
7. Return the sheet to the top rack and roast until the salmon is cooked through and the vegetables are tender and lightly browned, 8-10 minutes more. (For 4 servings, use a second baking sheet for the salmon and roast on the middle rack.)
8. 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 rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust the cooking time and water ratio according to the rice package instructions.

Can I make this recipe with other vegetables?

Absolutely! Broccoli, bell peppers, snap peas or green beans all work well. Just cut them into similar-sized pieces so they roast evenly.

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 (63°C). The cooking time may vary depending on the thickness of the fillets.