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Sheet Pan Salmon with Thai Sweet Chili Sauce
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This Sheet Pan Salmon recipe with Thai Sweet Chili Sauce is easy to make in 29 minutes, it's gluten free, healthy & baked with veggies for a complete meal!
Course
Main Course
Cuisine
Thai
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
2
people
Calories
568
Author
Whitney Bond
Ingredients
1
lb
salmon
2 approximately 8 oz pieces of salmon
6
tbsp
thai sweet chili sauce
3
tbsp
soy sauce
Tamari for gluten-free
1
tbsp
sriracha
1
tsp
fresh garlic
crushed
1
tsp
fresh ginger
peeled & grated
1
cup
broccoli
1
cup
snap peas
1
cup
carrots
peeled & sliced
1
cup
onion
large dice
Optional Toppings
2
scallions
diced
1
tbsp
sesame seeds
Instructions
Preheat the oven to 400°F.
Line a sheet pan with foil.
Place the salmon on the foil.
Combine the Thai sweet chili sauce, soy sauce, sriracha, garlic and ginger in a small bowl.
Brush this sauce over the salmon.
Reserve the remaining sauce for the vegetables.
Place the broccoli, snap peas, carrots and onion around the salmon.
Drizzle the vegetables with the remaining sauce.
Place the sheet pan in the oven and bake for 20 minutes.
Remove from the sheet pan and top with diced scallions and sesame seeds if you’d like.
Nutrition
Calories:
568
kcal
|
Carbohydrates:
50
g
|
Protein:
53
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Cholesterol:
125
mg
|
Sodium:
2357
mg
|
Potassium:
1784
mg
|
Fiber:
7
g
|
Sugar:
34
g
|
Vitamin A:
11718
mg
|
Vitamin C:
87
mg
|
Calcium:
162
mg
|
Iron:
5
mg