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- 4 salmon fillets (about 6 oz each) - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 2 tablespoons sesame oil - 1 teaspoon grated fresh ginger - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 small red onion, cut into wedges - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste You will need fresh salmon fillets for this dish. Salmon gives a rich taste and is healthy. Sweet chili sauce adds a sweet and spicy kick. Use soy sauce for depth and umami flavor. Sesame oil brings a nutty flavor that pairs well with salmon. Fresh ginger adds a warm zest that brightens the dish. Next, gather colorful vegetables. Bell peppers bring sweetness and crunch. Zucchini adds freshness and a nice texture. Red onion gives a slight bite that balances the flavors. For garnishes, green onions add brightness, and sesame seeds add a lovely crunch. Don't forget to season with salt and pepper. These simple ingredients come together to create a tasty meal. Each ingredient plays a vital role to make this sheet pan dish both simple and delicious. First, preheat your oven to 400°F (200°C). This step gets your oven ready for the salmon and veggies. I like to line my sheet pan with parchment paper. This way, cleanup is quick and easy. Next, grab a small bowl. In this bowl, whisk together 1/2 cup of sweet chili sauce, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 1 teaspoon of grated fresh ginger. Mix well until everything is combined. The marinade adds a sweet and spicy flavor to the salmon. Now, take your red and yellow bell peppers, zucchini, and red onion. Slice them into bite-sized pieces. Place these veggies on the lined sheet pan. Drizzle them with a little olive oil and season with salt and pepper. Toss them to coat in the oil and spices. This step helps the veggies cook evenly and taste great. It’s time to add the star of the dish! Place the 4 salmon fillets on top of the veggies, skin-side down. Pour the sweet chili marinade evenly over the salmon. Make sure each fillet gets a good amount of sauce. This adds flavor and keeps the fish moist. Slide the sheet pan into the preheated oven. Bake for 15-20 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the veggies are tender. Keep an eye on it to avoid overcooking. When the dish is ready, carefully take it out of the oven. Sprinkle chopped green onions and sesame seeds over the salmon and veggies. This adds color and a nice crunch. Serve hot on individual plates, making sure each plate has some salmon and veggies. Enjoy your meal! To make a great marinade, use equal parts sweet chili sauce and soy sauce. This mix gives a nice balance of sweetness and saltiness. Add sesame oil for depth and fresh ginger for zing. Whisk all the ingredients well and let it sit for a few minutes. This allows the flavors to blend, creating a tasty glaze for your salmon. For a stronger flavor, marinate the salmon for 30 minutes before cooking. Choosing fresh salmon is key for this dish. Look for bright, moist fillets with no strong fishy smell. Wild-caught salmon has richer flavor and better texture than farmed salmon. If you prefer sustainable options, check for certifications on the packaging. Skin-on fillets help keep the fish moist while cooking, but skinless fillets work just as well. While the recipe calls for bell peppers, zucchini, and red onion, feel free to mix it up. Asparagus, broccoli, or snap peas work great, too. Just cut them into similar sizes for even cooking. Seasonal veggies add freshness and color to your dish. Remember to keep the cooking time in mind for different vegetables; some may take longer than others. To ensure even cooking, arrange the salmon and veggies in a single layer. Avoid overcrowding the pan, which can lead to steaming instead of roasting. If your oven has hot spots, rotate the pan halfway through cooking. This way, every piece gets that lovely roasted flavor. Check the salmon a few minutes before the time is up to avoid overcooking. It should flake easily with a fork when done. {{image_2}} If you like heat, add sliced fresh chilis to the marinade. I suggest using Thai bird chilis for a bold kick. You can also sprinkle chili flakes on top before baking. This adds flavor and heat. Adjust the amount based on your taste. You can make a sweet and spicy mix that excites your palate. For a fresh twist, use herbs like cilantro or basil. Chop them finely and mix with the marinade. This gives a bright flavor to the salmon. You can also try dill for a more traditional taste. Fresh herbs can brighten the dish and add aroma. Experiment with your favorite herbs for unique flavors. Feel free to swap in seasonal veggies. Asparagus and carrots work well in spring. In summer, try cherry tomatoes or corn. Fall brings squash and Brussels sprouts. Each season has its own bounty. Adding different vegetables keeps the dish fresh and fun. Choose what you love or what you find at the market. You can store any leftover salmon in an airtight container. Place it in the fridge. It will stay fresh for up to three days. Make sure to cool it down before sealing. Keep the veggies in the same container or separate. They also last for three days. Avoid leaving leftovers out for too long. To reheat the salmon, use an oven or a microwave. If you use an oven, preheat it to 350°F (175°C). Place the salmon on a baking sheet. Heat for about 10 minutes, or until warm. If using a microwave, cover the salmon with a damp paper towel. Heat in short bursts of 30 seconds. Check often to avoid overcooking. You can prepare the salmon and marinade ahead of time. Mix the sweet chili sauce, soy sauce, and other ingredients. Marinate the salmon for up to an hour in the fridge. Cut the veggies and store them separately. When ready to cook, just assemble everything on the sheet pan. This makes for a quick meal on busy days. Cook salmon on a sheet pan for 15-20 minutes. At 400°F (200°C), it cooks evenly. Check if it flakes easily with a fork. This means it is done. Cooking time can change based on the thickness of the fillets. Thicker pieces may need a bit more time. Yes, you can use frozen salmon fillets. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Once thawed, they can be used just like fresh salmon. This is a great option for quick meals. You can serve this dish with rice or quinoa. Both add a nice base to soak up the sauce. Steamed vegetables or a fresh salad also work well. You can even add a side of crusty bread for extra texture. These sides balance the rich flavors of the salmon. You can prepare this meal in advance. Marinate the salmon and chop the veggies ahead of time. Store them in the fridge until you’re ready to cook. This makes dinner quick and easy. Just bake when you are ready to eat. This recipe for sheet pan sweet chili salmon shines with flavor and ease. We covered key ingredients, simple steps, and expert tips to elevate your meal. Remember, choose fresh salmon and test new veggies for fun twists. Store leftovers well and enjoy reheating them later. Cooking should be simple and enjoyable, and this dish fits perfectly into your routine. Dive into this recipe whenever you want a tasty and healthy dinner.

Sheet Pan Sweet Chili Salmon

Savor the flavor of this Sheet Pan Sweet Chili Salmon that’s perfect for busy weeknights! With tender salmon fillets drizzled in a zesty sweet chili marinade, paired with vibrant veggies like bell peppers and zucchini, this easy recipe is ready in just 30 minutes. Click through to explore this delicious and healthy dish that brings excitement to your dinner table! #SheetPanSalmon #HealthyRecipes #EasyDinners #SalmonRecipes
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Ingredients
  

4 salmon fillets (about 6 oz each)

1/2 cup sweet chili sauce

2 tablespoons soy sauce

2 tablespoons sesame oil

1 teaspoon grated fresh ginger

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 small red onion, cut into wedges

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

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

    Mix the Marinade: In a small bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, and grated ginger until well combined.

      Prepare the Vegetables: Place the sliced bell peppers, zucchini, and red onion onto the sheet pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.

        Add the Salmon: Place the salmon fillets on top of the vegetables, skin-side down. Pour the sweet chili marinade evenly over the salmon.

          Bake the Dish: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

            Garnish and Serve: Remove the sheet pan from the oven. Sprinkle the cooked salmon and vegetables with chopped green onions and sesame seeds for an extra pop of flavor.

              Enjoy: Serve hot on individual plates, ensuring each portion has a bit of salmon and veggies.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4