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- 4 salmon fillets - 2 cups broccoli florets - 1 bell pepper, sliced into strips (any color) - 1 zucchini, sliced into rounds - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce (or coconut aminos for a gluten-free option) What do you need for this dish? First, you need salmon fillets. Salmon is full of healthy fats and cooks nicely. Next, gather fresh vegetables. I like broccoli, bell peppers, and zucchini. They add color and crunch. Then, grab sweet chili sauce. This sauce brings a sweet and spicy kick. Soy sauce or coconut aminos is next. This will add umami and saltiness to the dish. - Sesame seeds - Chopped green onions For garnish, I suggest sesame seeds and chopped green onions. They add flavor and make your dish look great. You can sprinkle them on right before serving. - Olive oil - Minced garlic and ginger - Seasoning essentials Don't forget your cooking staples! Olive oil keeps the salmon and veggies moist. Minced garlic and ginger give a warm, aromatic flavor. Salt and pepper are also key to enhancing taste. These simple ingredients bring your dish to life. - Preheat your oven to 400°F (200°C). This helps the salmon cook evenly. - Line a large sheet pan with parchment paper. This makes cleanup easy. - In a small bowl, whisk together the sweet chili sauce, soy sauce, olive oil, minced garlic, and minced ginger. This sauce gives a tasty kick. - Place the salmon fillets on one side of the sheet pan. Drizzle half of the sauce over them. Turn the salmon to coat it well. - On the other side of the sheet pan, arrange the broccoli, bell pepper, and zucchini. Drizzle the rest of the sauce over the veggies. Season with salt and pepper. Toss the veggies to coat them evenly. - Arrange the salmon and veggies nicely on the sheet pan. Leave space between them for even cooking. - Bake in the preheated oven for about 15–18 minutes. Check that the salmon flakes easily with a fork and that the veggies are tender but still crisp. - Remove the sheet pan from the oven and let it cool for a few minutes. - Garnish with sesame seeds and chopped green onions before you serve. This adds a nice touch. To check if your salmon is done, use a fork. Flake the fish gently. If it easily breaks apart, it’s ready. Salmon should be opaque and not translucent. This shows it is fully cooked. To ensure the salmon absorbs flavor, marinate it well. Let it sit in the sweet chili sauce mix for at least 15 minutes. This helps the fish soak up that tasty goodness. It makes each bite burst with flavor. Choose fresh, vibrant vegetables for this dish. Broccoli, bell peppers, and zucchini work great together. They not only look good but also taste fantastic. Use seasonal veggies for the best flavor. To achieve that perfect crispness, do not overcrowd the pan. Spread the veggies out so they roast nicely. A little space helps them get tender and slightly crispy. Toss them in the sauce to coat evenly. If you want to feed more people, simply adjust the recipe. Double the salmon and veggies, but keep the sauce amounts similar. This ensures everyone gets enough flavor. For meal prepping, you can prepare all ingredients ahead of time. Store them in the fridge for up to two days. When ready to cook, just follow the steps as usual. This makes busy weeknights a breeze! {{image_2}} You can change the flavor by using different sauces. Try teriyaki or garlic soy sauce for a twist. Adding spices or herbs can also change the taste. Use chili flakes for heat or fresh herbs like basil for freshness. Feel free to swap seasonal veggies based on what you have. Asparagus, carrots, or snap peas work well. Root vegetables like sweet potatoes or beets add a hearty touch. Just cut them into smaller pieces for even cooking. To make this dish gluten-free, use coconut aminos instead of soy sauce. If you want a vegetarian or vegan version, replace the salmon with tofu or tempeh. Marinate them just like you would the salmon for full flavor. To keep your sweet chili salmon and veggies fresh, follow these tips. First, let the dish cool down to room temperature. Then, place the leftovers in an airtight container. Store it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it. Just wrap the salmon and veggies tightly in plastic wrap and then place them in a freezer-safe bag. They can last for up to three months in the freezer. When it's time to eat your leftovers, proper reheating is key. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 to 15 minutes. This method helps keep the texture nice. You can also use the microwave, but it may make the salmon a bit soggy. If you use the microwave, heat in short bursts to avoid overcooking. Leftovers can last in the fridge for three days. After that, the taste and quality may decline. If you freeze your dish, it will last for about three months. Always check for signs of spoilage before eating. If the salmon looks dull or the veggies appear slimy, it’s best to toss them. Freshness is crucial for great flavor and safety. To make sweet chili salmon, follow these key steps: - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. - Mix sweet chili sauce, soy sauce, olive oil, garlic, and ginger in a bowl. - Place salmon fillets on one side of the pan. - Drizzle half of the sauce over the salmon and coat it well. - On the other side, place broccoli, bell pepper, and zucchini. - Drizzle the rest of the sauce on the veggies and season them. - Bake for 15–18 minutes until the salmon flakes easily. - Garnish with sesame seeds and green onions. Yes, you can use frozen salmon. Here are some tips: - Thaw the salmon in the fridge overnight for best results. - If you’re short on time, place it in cold water for about 30 minutes. - Make sure to pat it dry before adding the sauce. - Adjust cooking time as needed. Frozen salmon may require a few extra minutes. You can serve various side dishes with sheet pan salmon: - Steamed rice or quinoa for a hearty base. - A fresh salad with mixed greens and a light dressing. - Roasted sweet potatoes or a baked potato for a filling option. - Grilled corn on the cob for a summer vibe. - Garlic bread for a warm, comforting touch. This guide covered all you need for sweet chili salmon. You learned about essential ingredients like salmon fillets, fresh veggies, and sauces. We discussed step-by-step cooking, helpful tips, and creative variations. Proper storage and reheating keep leftovers tasty. Enjoy experimenting with flavors and techniques. You can impress guests or simply enjoy a meal yourself. The possibilities are endless. Cook with confidence and have fun in the kitchen!

Sheet Pan Sweet Chili Salmon Veggies

Enjoy a delicious and healthy meal with this Sheet Pan Sweet Chili Salmon & Veggies recipe! This easy recipe combines tender salmon fillets with colorful veggies, all baked together in a sweet chili sauce that adds a burst of flavor. Perfect for busy weeknights, it takes just 25 minutes from prep to plate. Click through to discover how to create this scrumptious dish and make mealtime exciting again!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 bell pepper, sliced into strips (any color)

1 zucchini, sliced into rounds

3 tablespoons sweet chili sauce

2 tablespoons soy sauce (or coconut aminos for a gluten-free option)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon ginger, minced

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the sweet chili sauce, soy sauce, olive oil, minced garlic, and minced ginger. This will create a flavorful marinade for the salmon and veggies.

      Place the salmon fillets on one side of the sheet pan and drizzle half of the sweet chili sauce mixture over them. Turn them to coat evenly.

        On the other side of the sheet pan, arrange the broccoli, bell pepper, and zucchini. Drizzle the remaining sweet chili mixture over the vegetables and season with salt and pepper. Toss the veggies to coat well.

          Bake in the preheated oven for about 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender yet still vibrant and slightly crisp.

            Once done, remove from the oven and let it cool slightly.

              Garnish with sesame seeds and chopped green onions before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4