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Chelles Recipes

Sheet Pan Sweet Chili Salmon Broccoli Easy Recipe

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For this easy sheet pan sweet chili salmon with broccoli, gather these items: - 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 3 tablespoons sweet chili sauce - 2 tablespoons sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) If you need to swap any ingredients, here are some options: - Salmon fillets: You can use trout or any firm white fish. - Broccoli florets: Try using green beans or asparagus instead. - Sweet chili sauce: Make your own using honey and hot sauce. - Sesame oil: Substitute with olive oil or avocado oil. - Garlic powder: Fresh minced garlic works great! - Ginger: Dried ginger or ground ginger can be used, but use less. This dish is packed with nutrients. Here are some points to note: - Gluten-free: All ingredients are gluten-free, making this safe for sensitive diets. - Low-carb: This recipe is low in carbs, suitable for keto diets. - Dairy-free: No dairy is used, perfect for lactose-intolerant eaters. - Paleo-friendly: All ingredients fit well within a paleo diet plan. Feel free to mix and match based on your needs! First, gather all your ingredients. You need: - 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 3 tablespoons sweet chili sauce - 2 tablespoons sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) Next, preheat your oven to 400°F (200°C). This step is key for even cooking. Line a large sheet pan with parchment paper. This makes cleanup easy and helps your food not to stick. In a mixing bowl, whisk together the sweet chili sauce, sesame oil, garlic powder, ginger, salt, and pepper. Make sure everything blends well. This mixture will coat the salmon and veggies. Now, place the salmon fillets on one side of the sheet pan. Brush the sweet chili sauce mixture generously over each fillet. The more sauce, the better the flavor! On the other side of the pan, arrange the broccoli florets and sliced red bell pepper. Drizzle these with a bit of sesame oil and sprinkle with salt and pepper. This adds taste and helps them roast nicely. Carefully place the sheet pan in the oven. Bake for 15 to 20 minutes. You want the salmon to flake easily with a fork, and the veggies should be tender. For a crispy finish, switch to broil for the last 2-3 minutes. Watch closely to prevent burning. Once everything is cooked, take the sheet pan out of the oven. It should smell amazing! Sprinkle sesame seeds and sliced green onions over the salmon and veggies. This adds a nice crunch and a pop of color. Now, you're ready to serve! Enjoy your meal with family or friends. To get perfectly flaky salmon, pick fillets with even thickness. This helps them cook evenly. Always preheat your oven to 400°F (200°C). This temperature gives you that nice flaky texture. Brush the salmon with the sweet chili sauce mixture generously. This adds flavor and moisture. Bake for 15-20 minutes. When the salmon flakes easily with a fork, it’s ready. For an extra touch, switch to broil for 2-3 minutes. This gives the salmon a beautiful char. You can pair your sweet chili salmon with rice or quinoa. Both options add good carbs to your meal. Try serving it with a fresh salad. A mix of greens, cucumbers, and a light dressing works well. If you want more veggies, add roasted carrots or asparagus. This keeps the meal colorful and nutritious. Don’t forget to have a refreshing drink, like sparkling water with lemon. It balances the meal nicely. You can prepare the salmon and vegetables ahead of time. Marinate the salmon in the sweet chili sauce overnight. This helps the flavors soak in. Cut the broccoli and bell pepper a day before too. Store them in the fridge until you’re ready to cook. When you’re ready to eat, just follow the baking steps. This makes dinner quick and easy. You can also pack leftovers for lunch. It tastes great cold or reheated! {{image_2}} You can switch up the sauce for fun flavors. Try teriyaki sauce for a sweet and salty taste. A honey mustard mix adds a tangy twist. For a kick, use sriracha or buffalo sauce. Each sauce brings a new vibe to your salmon and veggies. Feel free to add more veggies! Carrots, snap peas, or zucchini work great. Just cut them to a similar size as broccoli. This way, they cook evenly. Mix and match your favorites to brighten your dish. More colors mean more fun on your plate. If you love heat, add chili flakes to your sauce. You could also marinate the salmon in spicy soy sauce for extra kick. Let it sit for 30 minutes before cooking. This will deepen the flavor. Adjust the spice level to fit your taste buds. After your meal, let the salmon and broccoli cool to room temperature. Place them in an airtight container. This keeps them fresh longer. You can also use plastic wrap if you don’t have a container. Make sure to store leftovers within two hours of cooking for safety. To reheat, preheat your oven to 350°F (175°C). Place the salmon and broccoli on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. You can also use a microwave for quick reheating. Just heat in 30-second bursts until hot. Your leftovers will last 3-4 days in the fridge. If you want to keep them longer, freeze them. Wrap the salmon and broccoli tightly in plastic wrap, then place in a freezer bag. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned. Bake the salmon for 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. This cooking time works well for salmon fillets, ensuring they stay moist and tender. If you like a little crisp on top, switch to broil for the last few minutes. This adds a nice char and enhances the flavor. Yes, you can use frozen salmon and broccoli. Just be sure to thaw them first for even cooking. If you bake them straight from frozen, the cooking time may increase. I recommend thawing overnight in the fridge. This way, your salmon will cook evenly and the broccoli will crisp up nicely. You can serve this dish with rice or quinoa for a filling meal. A light salad or steamed rice pairs well too. You can also add some fresh herbs or a squeeze of lime for extra flavor. These sides complement the sweet and spicy taste of the salmon perfectly. This blog post covers simple ingredients and easy steps to bake salmon and broccoli. We explored substitutions and dietary needs, ensuring accessibility for all. I shared tips to achieve flaky salmon and ideas for make-ahead meals. Variations and storage advice help you enjoy leftovers conveniently. Remember, cooking should be fun and adaptable. Feel free to get creative with flavors and sides to suit your taste. Enjoy your cooking journey and share your results!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? My Sheet Pan Sweet Chili Salmon with Broccoli is your answer! This easy recipe combines flaky salmon and vibrant broccoli, all seasoned with a zingy sweet chili sauce. Whether you’re in a rush or planning a family dinner, this dish will impress everyone. Let’s dive into the ingredients, step-by-step instructions, and tips to make this a weeknight favorite!

Ingredients

Complete List of Ingredients

For this easy sheet pan sweet chili salmon with broccoli, gather these items:

  • 4 salmon fillets
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Ingredient Substitutions

If you need to swap any ingredients, here are some options:

  • Salmon fillets: You can use trout or any firm white fish.
  • Broccoli florets: Try using green beans or asparagus instead.
  • Sweet chili sauce: Make your own using honey and hot sauce.
  • Sesame oil: Substitute with olive oil or avocado oil.
  • Garlic powder: Fresh minced garlic works great!
  • Ginger: Dried ginger or ground ginger can be used, but use less.

Dietary Considerations

This dish is packed with nutrients. Here are some points to note:

  • Gluten-free: All ingredients are gluten-free, making this safe for sensitive diets.
  • Low-carb: This recipe is low in carbs, suitable for keto diets.
  • Dairy-free: No dairy is used, perfect for lactose-intolerant eaters.
  • Paleo-friendly: All ingredients fit well within a paleo diet plan.

Feel free to mix and match based on your needs!

Step-by-Step Instructions

Prepping the Ingredients

First, gather all your ingredients. You need:

  • 4 salmon fillets
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Next, preheat your oven to 400°F (200°C). This step is key for even cooking. Line a large sheet pan with parchment paper. This makes cleanup easy and helps your food not to stick.

In a mixing bowl, whisk together the sweet chili sauce, sesame oil, garlic powder, ginger, salt, and pepper. Make sure everything blends well. This mixture will coat the salmon and veggies.

Baking the Salmon and Broccoli

Now, place the salmon fillets on one side of the sheet pan. Brush the sweet chili sauce mixture generously over each fillet. The more sauce, the better the flavor!

On the other side of the pan, arrange the broccoli florets and sliced red bell pepper. Drizzle these with a bit of sesame oil and sprinkle with salt and pepper. This adds taste and helps them roast nicely.

Carefully place the sheet pan in the oven. Bake for 15 to 20 minutes. You want the salmon to flake easily with a fork, and the veggies should be tender. For a crispy finish, switch to broil for the last 2-3 minutes. Watch closely to prevent burning.

Final Touches for Serving

Once everything is cooked, take the sheet pan out of the oven. It should smell amazing! Sprinkle sesame seeds and sliced green onions over the salmon and veggies. This adds a nice crunch and a pop of color.

Now, you’re ready to serve! Enjoy your meal with family or friends.

Tips & Tricks

How to Achieve Perfectly Flaky Salmon

To get perfectly flaky salmon, pick fillets with even thickness. This helps them cook evenly. Always preheat your oven to 400°F (200°C). This temperature gives you that nice flaky texture. Brush the salmon with the sweet chili sauce mixture generously. This adds flavor and moisture. Bake for 15-20 minutes. When the salmon flakes easily with a fork, it’s ready. For an extra touch, switch to broil for 2-3 minutes. This gives the salmon a beautiful char.

Pairing Suggestions for a Balanced Meal

You can pair your sweet chili salmon with rice or quinoa. Both options add good carbs to your meal. Try serving it with a fresh salad. A mix of greens, cucumbers, and a light dressing works well. If you want more veggies, add roasted carrots or asparagus. This keeps the meal colorful and nutritious. Don’t forget to have a refreshing drink, like sparkling water with lemon. It balances the meal nicely.

Make-Ahead and Meal Prep Ideas

You can prepare the salmon and vegetables ahead of time. Marinate the salmon in the sweet chili sauce overnight. This helps the flavors soak in. Cut the broccoli and bell pepper a day before too. Store them in the fridge until you’re ready to cook. When you’re ready to eat, just follow the baking steps. This makes dinner quick and easy. You can also pack leftovers for lunch. It tastes great cold or reheated!

Variations

Alternative Sauces for Different Flavors

You can switch up the sauce for fun flavors. Try teriyaki sauce for a sweet and salty taste. A honey mustard mix adds a tangy twist. For a kick, use sriracha or buffalo sauce. Each sauce brings a new vibe to your salmon and veggies.

Adding More Vegetables

Feel free to add more veggies! Carrots, snap peas, or zucchini work great. Just cut them to a similar size as broccoli. This way, they cook evenly. Mix and match your favorites to brighten your dish. More colors mean more fun on your plate.

Spicy Adjustments or Marinades

If you love heat, add chili flakes to your sauce. You could also marinate the salmon in spicy soy sauce for extra kick. Let it sit for 30 minutes before cooking. This will deepen the flavor. Adjust the spice level to fit your taste buds.

Storage Info

Cooling and Packing Leftovers

After your meal, let the salmon and broccoli cool to room temperature. Place them in an airtight container. This keeps them fresh longer. You can also use plastic wrap if you don’t have a container. Make sure to store leftovers within two hours of cooking for safety.

Reheating Instructions

To reheat, preheat your oven to 350°F (175°C). Place the salmon and broccoli on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. You can also use a microwave for quick reheating. Just heat in 30-second bursts until hot.

Shelf Life and Freezing Options

Your leftovers will last 3-4 days in the fridge. If you want to keep them longer, freeze them. Wrap the salmon and broccoli tightly in plastic wrap, then place in a freezer bag. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned.

FAQs

How long to bake salmon on a sheet pan?

Bake the salmon for 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. This cooking time works well for salmon fillets, ensuring they stay moist and tender. If you like a little crisp on top, switch to broil for the last few minutes. This adds a nice char and enhances the flavor.

Can I use frozen salmon or broccoli?

Yes, you can use frozen salmon and broccoli. Just be sure to thaw them first for even cooking. If you bake them straight from frozen, the cooking time may increase. I recommend thawing overnight in the fridge. This way, your salmon will cook evenly and the broccoli will crisp up nicely.

What can I serve with sheet pan sweet chili salmon?

You can serve this dish with rice or quinoa for a filling meal. A light salad or steamed rice pairs well too. You can also add some fresh herbs or a squeeze of lime for extra flavor. These sides complement the sweet and spicy taste of the salmon perfectly.

This blog post covers simple ingredients and easy steps to bake salmon and broccoli. We explored substitutions and dietary needs, ensuring accessibility for all. I shared tips to achieve flaky salmon and ideas for make-ahead meals. Variations and storage advice help you enjoy leftovers conveniently. Remember, cooking should be fun and adaptable. Feel free to get creative with flavors and sides to suit your taste. Enjoy your cooking journey and share your results!

For this easy sheet pan sweet chili salmon with broccoli, gather these items: - 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 3 tablespoons sweet chili sauce - 2 tablespoons sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) If you need to swap any ingredients, here are some options: - Salmon fillets: You can use trout or any firm white fish. - Broccoli florets: Try using green beans or asparagus instead. - Sweet chili sauce: Make your own using honey and hot sauce. - Sesame oil: Substitute with olive oil or avocado oil. - Garlic powder: Fresh minced garlic works great! - Ginger: Dried ginger or ground ginger can be used, but use less. This dish is packed with nutrients. Here are some points to note: - Gluten-free: All ingredients are gluten-free, making this safe for sensitive diets. - Low-carb: This recipe is low in carbs, suitable for keto diets. - Dairy-free: No dairy is used, perfect for lactose-intolerant eaters. - Paleo-friendly: All ingredients fit well within a paleo diet plan. Feel free to mix and match based on your needs! First, gather all your ingredients. You need: - 4 salmon fillets - 2 cups broccoli florets - 1 red bell pepper, sliced - 3 tablespoons sweet chili sauce - 2 tablespoons sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) Next, preheat your oven to 400°F (200°C). This step is key for even cooking. Line a large sheet pan with parchment paper. This makes cleanup easy and helps your food not to stick. In a mixing bowl, whisk together the sweet chili sauce, sesame oil, garlic powder, ginger, salt, and pepper. Make sure everything blends well. This mixture will coat the salmon and veggies. Now, place the salmon fillets on one side of the sheet pan. Brush the sweet chili sauce mixture generously over each fillet. The more sauce, the better the flavor! On the other side of the pan, arrange the broccoli florets and sliced red bell pepper. Drizzle these with a bit of sesame oil and sprinkle with salt and pepper. This adds taste and helps them roast nicely. Carefully place the sheet pan in the oven. Bake for 15 to 20 minutes. You want the salmon to flake easily with a fork, and the veggies should be tender. For a crispy finish, switch to broil for the last 2-3 minutes. Watch closely to prevent burning. Once everything is cooked, take the sheet pan out of the oven. It should smell amazing! Sprinkle sesame seeds and sliced green onions over the salmon and veggies. This adds a nice crunch and a pop of color. Now, you're ready to serve! Enjoy your meal with family or friends. To get perfectly flaky salmon, pick fillets with even thickness. This helps them cook evenly. Always preheat your oven to 400°F (200°C). This temperature gives you that nice flaky texture. Brush the salmon with the sweet chili sauce mixture generously. This adds flavor and moisture. Bake for 15-20 minutes. When the salmon flakes easily with a fork, it’s ready. For an extra touch, switch to broil for 2-3 minutes. This gives the salmon a beautiful char. You can pair your sweet chili salmon with rice or quinoa. Both options add good carbs to your meal. Try serving it with a fresh salad. A mix of greens, cucumbers, and a light dressing works well. If you want more veggies, add roasted carrots or asparagus. This keeps the meal colorful and nutritious. Don’t forget to have a refreshing drink, like sparkling water with lemon. It balances the meal nicely. You can prepare the salmon and vegetables ahead of time. Marinate the salmon in the sweet chili sauce overnight. This helps the flavors soak in. Cut the broccoli and bell pepper a day before too. Store them in the fridge until you’re ready to cook. When you’re ready to eat, just follow the baking steps. This makes dinner quick and easy. You can also pack leftovers for lunch. It tastes great cold or reheated! {{image_2}} You can switch up the sauce for fun flavors. Try teriyaki sauce for a sweet and salty taste. A honey mustard mix adds a tangy twist. For a kick, use sriracha or buffalo sauce. Each sauce brings a new vibe to your salmon and veggies. Feel free to add more veggies! Carrots, snap peas, or zucchini work great. Just cut them to a similar size as broccoli. This way, they cook evenly. Mix and match your favorites to brighten your dish. More colors mean more fun on your plate. If you love heat, add chili flakes to your sauce. You could also marinate the salmon in spicy soy sauce for extra kick. Let it sit for 30 minutes before cooking. This will deepen the flavor. Adjust the spice level to fit your taste buds. After your meal, let the salmon and broccoli cool to room temperature. Place them in an airtight container. This keeps them fresh longer. You can also use plastic wrap if you don’t have a container. Make sure to store leftovers within two hours of cooking for safety. To reheat, preheat your oven to 350°F (175°C). Place the salmon and broccoli on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. You can also use a microwave for quick reheating. Just heat in 30-second bursts until hot. Your leftovers will last 3-4 days in the fridge. If you want to keep them longer, freeze them. Wrap the salmon and broccoli tightly in plastic wrap, then place in a freezer bag. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned. Bake the salmon for 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. This cooking time works well for salmon fillets, ensuring they stay moist and tender. If you like a little crisp on top, switch to broil for the last few minutes. This adds a nice char and enhances the flavor. Yes, you can use frozen salmon and broccoli. Just be sure to thaw them first for even cooking. If you bake them straight from frozen, the cooking time may increase. I recommend thawing overnight in the fridge. This way, your salmon will cook evenly and the broccoli will crisp up nicely. You can serve this dish with rice or quinoa for a filling meal. A light salad or steamed rice pairs well too. You can also add some fresh herbs or a squeeze of lime for extra flavor. These sides complement the sweet and spicy taste of the salmon perfectly. This blog post covers simple ingredients and easy steps to bake salmon and broccoli. We explored substitutions and dietary needs, ensuring accessibility for all. I shared tips to achieve flaky salmon and ideas for make-ahead meals. Variations and storage advice help you enjoy leftovers conveniently. Remember, cooking should be fun and adaptable. Feel free to get creative with flavors and sides to suit your taste. Enjoy your cooking journey and share your results!

Sheet Pan Sweet Chili Salmon Broccoli

Indulge in a delicious and healthy meal with this Sheet Pan Sweet Chili Salmon & Broccoli recipe that’s quick and easy! Perfectly baked salmon paired with vibrant broccoli and bell peppers, all drizzled in a flavorful sweet chili sauce. This one-pan dish is not only simple to make but also packed with nutrients. Ready in just 25 minutes, click through to explore this recipe and elevate your weeknight dinners!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 red bell pepper, sliced

3 tablespoons sweet chili sauce

2 tablespoons sesame oil

1 teaspoon garlic powder

1 teaspoon ginger, grated

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

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

    In a mixing bowl, combine sweet chili sauce, sesame oil, garlic powder, ginger, salt, and pepper. Whisk until well blended.

      Place the salmon fillets on one side of the prepared sheet pan. Brush the sweet chili mixture generously over the fillets.

        On the other side of the sheet pan, arrange the broccoli florets and sliced red bell pepper. Drizzle with a little sesame oil and sprinkle with salt and pepper.

          Place the sheet pan in the oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

            For the last 2-3 minutes of baking, switch to broil to slightly char the salmon and give the veggies a little extra crispiness. Keep an eye on it to prevent burning.

              Once cooked, remove the sheet pan from the oven. Sprinkle sesame seeds and sliced green onions over the salmon and vegetables for added flavor and a pop of color.

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

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