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For this dish, you will need: - 4 salmon fillets - 3 tablespoons sweet chili sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste These main ingredients bring rich flavor and healthy protein to your meal. The salmon fillets are the star of the show, while the sweet chili sauce adds a nice kick. The veggies in this recipe add color and crunch. Use: - 2 cups broccoli florets - 1 cup bell peppers, sliced (mix of red and yellow) - 1 cup snap peas These vegetables not only taste great, but they also provide important vitamins and minerals. Broccoli gives fiber, while bell peppers add sweetness. To make your dish even better, consider these garnishes: - Sesame seeds - Fresh cilantro These toppings add extra flavor and a nice look to the plate. They make your meal feel special and vibrant. Enjoy! Start by gathering your ingredients for the marinade. In a small bowl, mix together: - 3 tablespoons sweet chili sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste Whisk these ingredients until they blend well. This sauce adds sweet and spicy flavors to your salmon and veggies. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Place the salmon fillets on one side of the sheet. Brush half of your marinade over the salmon. Now, take a mixing bowl and add: - 2 cups broccoli florets - 1 cup bell peppers, sliced - 1 cup snap peas Drizzle the rest of the marinade over the veggies. Toss them well to coat. Spread the veggies on the other side of the baking sheet next to the salmon. This colorful mix will make your dish pop. Roast your sheet pan in the oven for about 15-20 minutes. Keep an eye on it. The salmon should flake easily with a fork when done. Your veggies should be tender yet crisp. For best results, make sure not to overcrowd the pan. This helps all the ingredients cook evenly. When it’s ready, remove it from the oven. Garnish with sesame seeds and fresh cilantro. This adds a nice touch and boosts flavor. Enjoy your meal! To get the best flavor, marinate the salmon for at least 15 minutes. A longer time gives the fish more taste. I like to use a mix of sweet chili sauce, olive oil, garlic, and ginger. This mix makes the salmon juicy and tasty. Brush half of the marinade on the salmon before baking, then save the rest for the veggies. If you want bolder flavors, let it marinate for up to an hour in the fridge. For tender-crisp veggies, cut them into even sizes. This helps them cook at the same rate. I recommend using broccoli, bell peppers, and snap peas. Toss them in the remaining marinade before roasting. This adds flavor while keeping them bright and crunchy. Roast at 400°F for 15-20 minutes. Check them frequently to avoid overcooking. If you’re out of sweet chili sauce, you can make a quick swap. Use a mix of honey and soy sauce for a similar taste. You can also switch the veggies based on what you have. Zucchini, carrots, or asparagus work well too. If you don’t have fresh ginger, ground ginger can be a good alternative. Just use less, about half a teaspoon should do. {{image_2}} If you want to switch out the salmon, you have great options. Try chicken breast, shrimp, or tofu. Chicken works well with the sweet chili sauce. Shrimp cooks fast and adds a nice touch. Tofu is a great plant-based choice. It soaks up flavors well. Just make sure to adjust the cooking time. Using seasonal veggies keeps your dish fresh and tasty. In spring, use asparagus or zucchini. In summer, add corn or cherry tomatoes. Fall brings squash and Brussels sprouts into play. Winter is perfect for root veggies like carrots and parsnips. Choose what looks best at the store for great flavor. You can easily change how sweet the sauce tastes. If you want less sweetness, add more olive oil or garlic. For a sweeter kick, mix in a bit of honey or maple syrup. Taste the sauce as you mix it. This lets you find the perfect balance for your meal. After enjoying your meal, cool the leftovers first. Place the salmon and veggies in an airtight container. They can stay fresh in the fridge for up to three days. Make sure to keep them separate if you want the best texture. When it’s time to eat again, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10-15 minutes. This will help keep the salmon moist and the veggies crisp. Avoid using the microwave, as it can make everything soggy. If you want to store your dish for longer, freezing is a great option. Wrap each salmon fillet and veggies in plastic wrap. Then, place them in a freezer bag. They can last up to three months. When ready to eat, thaw in the fridge overnight and reheat in the oven. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water. This way, the salmon cooks evenly. Cooking time might change slightly. Check it a few minutes earlier to avoid overcooking. For this dish, use a good quality sweet chili sauce. Look for one that is thick and has a nice balance of sweet and spicy. Some brands are sweeter, while others are more spicy. Choose one that fits your taste. You can also make your own if you like! To check if the salmon is done, use a fork to flake it. It should come apart easily. The inside should be opaque and not shiny. If you have a meat thermometer, it should read 145°F (63°C). This means your salmon is safe to eat and perfectly cooked! This blog post covers how to make sheet-pan sweet chili salmon. We looked at key ingredients, smart tips, and variations. You learned how to prepare the marinade, arrange the salmon, and roast it to perfection. I shared ways to store leftovers and answered common questions. This dish is easy and fun to make. Try it out with your favorite veggies. Enjoy a tasty meal that brings flavor and joy to your table. Cooking can be simple, and this recipe shows just how rewarding it is.

Sheet-Pan Sweet Chili Salmon and Veggies

Elevate your dinner game with this delicious Sheet-Pan Sweet Chili Salmon and Veggies recipe! Ready in just 25 minutes, this meal is bursting with flavors and colorful veggies like broccoli, bell peppers, and snap peas. Just mix a simple marinade, roast it all on one pan, and enjoy a healthy, hassle-free feast. Click to explore the full recipe and bring a taste of culinary delight to your table tonight!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 cup bell peppers, sliced (mix of red and yellow)

1 cup snap peas

3 tablespoons sweet chili sauce

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, grated

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

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

    In a small bowl, whisk together the sweet chili sauce, olive oil, minced garlic, grated ginger, salt, and pepper to create the marinade.

      Place the salmon fillets on one side of the baking sheet. Brush half of the sweet chili marinade over the top of the salmon.

        In a mixing bowl, combine the broccoli, bell peppers, and snap peas. Drizzle the remaining marinade over the vegetables and toss until evenly coated.

          Spread the seasoned vegetables on the other side of the baking sheet, creating a colorful arrangement next to the salmon.

            Roast in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender yet crisp.

              Remove from the oven and garnish with sesame seeds and chopped fresh cilantro for added flavor and flair.

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