Thai Chili Sheet Pan Salmon
This Thai Chili Sheet Pan Salmon needs minimal preparation, is easy to clean up, and makes a healthy, flavourful supper all baked on one pan in less than 20 minutes.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 4 4 oz. salmon fillets
- 3 bell peppers 1 each of red, yellow, orange
- 1 bunch asparagus spears
- 1 lime
- 1 tbsp sesame oil
Sweet Thai Chili Glaze
- 6 tbsp sweet Thai chili sauce
- 3 tbsp tamari soy sauce, or coconut aminos
- 1 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp lime juice
- 2 tsp sesame seeds
- 2 tbsp cilantro
- 1 lime
Preheat oven to 400°F. Line a sheet pan with foil and brush or spray with 1 tsp oil to prevent sticking.
Trim tough ends of asparagus spears and slice peppers into strips. Slice lime.
Arrange salmon filets on sheet pan and surround with vegetables and lime slices.
Brush generously with Sweet Thai Chili Glaze, reserving 1/4 cup for basting. Bake for 15 minutes, brush with more glaze, sprinkle with sesame seeds, then broil for 3- 4 minutes.
Brush with remaining glaze, garnish with more fresh lime quarters and chopped cilantro and serve immediately.
Calories: 288kcal | Carbohydrates: 21g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1029mg | Potassium: 845mg | Fiber: 3g | Sugar: 13g | Vitamin A: 18.7% | Vitamin C: 23.6% | Calcium: 6.4% | Iron: 22.1%