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- 4 salmon fillets (about 6 ounces each) - 2 cups broccoli florets - 1 cup bell peppers, sliced (mix of red and yellow for color) - 1 cup snap peas, trimmed - 3 tablespoons sweet chili sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - Salt and black pepper to taste - Sesame seeds for garnish - Fresh cilantro leaves, chopped for garnish This recipe uses simple measurements. Each salmon fillet is about 6 ounces. You need 2 cups of broccoli, 1 cup of sliced bell peppers, and 1 cup of snap peas. The sauce calls for 3 tablespoons of sweet chili sauce and 2 tablespoons of olive oil. You’ll also need 2 cloves of garlic and 1 teaspoon of ginger for flavor. Don’t forget salt and black pepper! Fresh ingredients make a big difference in flavor. Fresh salmon gives a nice texture and taste. When you pick vibrant veggies, they add color and crunch. For herbs like cilantro, fresh is best; it enhances the dish. Using fresh garlic and ginger boosts the aroma and taste. Always choose the best quality you can find, as it brings out the dish's full potential. First, set your oven to 400°F (200°C). This heat cooks the salmon and veggies just right. Next, line a large baking sheet with parchment paper. This step keeps your food from sticking and makes cleanup easy. In a small bowl, mix together the sweet chili sauce, olive oil, garlic, and ginger. This mix gives the salmon a sweet and spicy flavor. Don’t forget to add a pinch of salt and black pepper. Whisk it well until it blends together smoothly. Now it’s time to set up your baking sheet. Place the salmon fillets on one side of the sheet. Use a brush or spoon to coat the tops with half of the sweet chili marinade. This gives the fish great flavor. In another bowl, combine broccoli, bell peppers, and snap peas. Drizzle the rest of the marinade over them and toss well. This ensures every veggie gets coated. Transfer the veggies to the other side of the baking sheet, next to the salmon. This creates a colorful and inviting dish. Slide the baking sheet into the oven. Roast everything for about 15-20 minutes. Keep an eye on the salmon. It should flake easily with a fork when done. The veggies should stay tender yet crisp, giving you the best texture. When you take it out of the oven, sprinkle sesame seeds and cilantro over the dish. This adds a nice touch to both flavor and look. Enjoy your tasty meal! To cook salmon well, start by choosing fresh fillets. Look for firm, bright fish. When cooking, keep an eye on the time. Bake at 400°F for 15-20 minutes. Check doneness by gently flaking with a fork. The fish should look opaque, not raw. If you want a crispy top, broil the salmon for the last few minutes. You can mix and match vegetables in this recipe. Carrots, zucchini, or asparagus work well too. Feel free to use what you have on hand. Just remember to cut them to similar sizes for even cooking. Keep the colors bright for a beautiful dish. A rainbow of veggies adds fun and flavor. For extra flavor, add a splash of lime juice or zest. You can also sprinkle some red pepper flakes for heat. If you love herbs, add fresh dill or basil. A bit of soy sauce can deepen the taste too. Experiment with flavors to make the dish your own! {{image_4}} You can swap salmon for other proteins. Try chicken breast for a leaner choice. Shrimp also works great. Just adjust the cooking time. Fish like tilapia or cod can replace salmon easily. They will soak up the sweet chili sauce, too. Using seasonal veggies keeps your dish fresh and fun. In spring, add asparagus or peas. Summer brings zucchini and corn. In fall, try butternut squash or Brussels sprouts. During winter, root veggies like carrots and parsnips shine. Mix and match based on what’s in season. Want a kick? Add red pepper flakes to your marinade. For milder taste, use less chili sauce. You can also mix in a bit of honey for sweetness. This balance keeps your meal enjoyable for everyone. Adjust the heat to fit your family’s taste. After cooking, let the salmon and veggies cool for about 30 minutes. Place them in an airtight container. Store in the fridge for up to 3 days. This keeps the flavors fresh and ready to enjoy again. To freeze, separate the salmon from the veggies. Wrap each salmon fillet in plastic wrap and foil. Place the veggies in a freezer-safe bag. This way, they don’t stick together. You can freeze them for up to 3 months. Remember to label the bags with the date. To reheat, place the salmon and veggies on a baking sheet. Preheat your oven to 350°F (175°C). Bake for about 10-15 minutes until heated through. This keeps the salmon moist and the veggies crisp. You can also use a microwave. Heat in short bursts, checking often to avoid overcooking. Enjoy your tasty meal again! Yes, you can use frozen salmon. Just make sure to thaw it first. I suggest placing it in the fridge overnight. If you're short on time, you can also run it under cold water for quicker thawing. Once thawed, follow the same steps in the recipe. The sweet chili sauce will still work well with frozen salmon. The best sweet chili sauce is one that balances sweetness and heat. Look for brands with natural ingredients. I like sauces that have a little garlic and vinegar for extra flavor. You can also make your own if you prefer. Just mix sugar, vinegar, chili flakes, and garlic. You can tell salmon is fully cooked when it flakes easily with a fork. This means it is tender inside. The color should change to a light pink. If you have a food thermometer, aim for 145°F (63°C) in the thickest part. Keep an eye on it while roasting to avoid overcooking. Absolutely! You can swap out the broccoli, bell peppers, and snap peas for your favorites. Carrots, zucchini, or asparagus work great too. Just make sure to cut them into similar sizes for even cooking. You can also add more veggies if you like a colorful plate. In this post, we explored key ingredients, step-by-step instructions, and helpful tips for cooking salmon. We discussed the importance of fresh ingredients and provided ideas for variations and storage. You now have everything you need for a delicious meal. Remember, cooking is fun, so experiment and make it your own. Enjoy your tasty dish, and don't hesitate to share your results!

Sheet-Pan Sweet Chili Salmon and Veggies

Savor the deliciousness of Sheet-Pan Sweet Chili Salmon and Veggies! This easy recipe combines succulent salmon with vibrant vegetables, all tossed in a flavorful sweet chili marinade. Ready in just 25 minutes, it’s perfect for busy weeknights or impressing guests. From preparation to presentation, discover how to create this mouthwatering dish that both looks and tastes fantastic. Click through for the full recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

2 cups broccoli florets

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

1 cup snap peas, trimmed

3 tablespoons sweet chili sauce

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

Salt and black pepper to taste

Sesame seeds for garnish

Fresh cilantro leaves, chopped for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup and to prevent sticking.

    In a small mixing bowl, whisk together 3 tablespoons of sweet chili sauce, 2 tablespoons of olive oil, minced garlic, grated ginger, and a pinch of salt and black pepper. This will serve as your flavorful marinade.

      Arrange the salmon fillets on one side of the prepared baking sheet. Using a brush or spoon, coat the tops of the salmon fillets with half of the sweet chili marinade, ensuring they are well infused with flavor.

        In a separate mixing bowl, combine the broccoli florets, sliced bell peppers, and snap peas. Drizzle the remaining sweet chili marinade over the vegetables and toss them thoroughly until every piece is evenly coated.

          Transfer the seasoned vegetables to the opposite side of the baking sheet, arranging them artfully next to the salmon for a vibrant display.

            Place the baking sheet in the preheated oven and roast everything for approximately 15-20 minutes. The salmon should be fully cooked, flaking easily with a fork, while the vegetables remain tender yet crisp.

              Once done, remove the baking sheet from the oven. Garnish the dish with a sprinkle of sesame seeds and a handful of freshly chopped cilantro to enhance both flavor and presentation.

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

                  - Presentation Tips: Serve the salmon and veggies straight from the baking sheet for a rustic feel, or plate individually with an extra drizzle of sweet chili sauce and a wedge of lime for a refreshing touch.