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.
Servings 4
Calories 288kcal
Ingredients
- 4 4 oz. salmon fillets
- 3 large bell peppers 1 each of red, yellow, orange
- 1 bunch asparagus spears
- 1 medium lime
- 1 tablespoon sesame oil
Sweet Thai Chili Glaze
- 6 tablespoons sweet Thai chili sauce
- 3 tablespoons tamari (gluten-free) or coconut aminos for Paleo diet
- 1 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons lime juice, freshly squeezed
Garnish
- 2 teaspoons sesame seeds
- 2 tablespoons cilantro chopped
- 1 medium lime, sliced or quarterd
Instructions
- Preheat oven to 400°F. Line a sheet pan with foil and brush or spray with 1 teaspoon oil to prevent sticking.
- Trim tough ends of asparagus spears and slice peppers into strips. Slice the lime.
- Arrange the salmon filets on the sheet pan and surround them with vegetables and lime slices.
- Brush the salmon generously with Sweet Thai Chili Glaze, reserving ¼ 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.
Nutrition
Calories: 288kcal | Carbohydrates: 21g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1029mg | Potassium: 845mg | Fiber: 3g | Sugar: 13g | Vitamin A: 935IU | Vitamin C: 19.5mg | Calcium: 64mg | Iron: 4mg