Sheet Pan Sweet Chili Salmon with Roasted Carrots and Zucchini

This sheet pan sweet chili salmon is the ultimate weeknight dinner: minimal prep, minimal cleanup and maximum flavor. The salmon fillets are brushed with a garlicky sweet and spicy chili sauce, then roasted to a juicy finish alongside tender carrots, zucchini and scallions.

With just six main ingredients and 30 minutes from start to finish, you can enjoy a light, restaurant-quality meal any night of the week. The vegetables caramelize beautifully in the oven, while the salmon stays moist and flaky. It’s a win-win-win!

Log in to save recipes and build weekly shopping lists.

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

20 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 (220°C) and adjust a rack to the top position. Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim the scallions and cut them into 1-inch pieces. Trim the zucchini, halve it 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 carrot pieces and scallion pieces with a drizzle of oil, salt and pepper. Transfer them to one side of a lightly oiled baking sheet (lining with parchment paper makes cleanup easier). On the empty side of the sheet, toss the zucchini pieces with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
3. While the vegetables roast, pat the salmon fillets dry with paper towels and season all over with salt and pepper. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven and carefully push the vegetables to one side. Place the salmon fillets skin-side down on the empty side of the sheet. Brush the tops of the salmon with the garlic-chili sauce mixture. 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 original sheet; arrange the salmon on a second baking sheet and roast on the middle rack.)
4. Divide the roasted vegetables and salmon between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish fillets such as trout or arctic char. Adjust cooking time as needed based on thickness.

Can I make this recipe ahead of time?

This dish is best served fresh from the oven. However, you can prep the vegetables and sauce up to a day in advance and store them in the refrigerator until ready to roast.

What can I serve with this meal?

This sheet pan meal is complete on its own, but you can serve it with steamed rice or quinoa to soak up the extra chili sauce.