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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut carrots and zucchini into desired shapes.
Toss vegetables with olive oil, salt, and pepper until evenly coated.
Preheat oven to 425°F (220°C).
Bake vegetables on a sheet pan for 10 minutes until they start to soften.
Mince the garlic clove and mix it with sweet chili sauce to create the glaze.
Pat salmon fillets dry with a paper towel and season lightly with pepper.
Generously coat salmon fillets with the sweet chili glaze.
Move roasted vegetables to one side of the sheet pan and place salmon fillets on the other side.
Bake for 15 minutes until salmon is cooked through and flakes easily with a fork.
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Use parchment paper on the sheet pan for easier cleanup.
You can substitute sweet chili sauce with honey mustard or teriyaki sauce for a different flavor profile.
For extra crispiness, broil the salmon for 1–2 minutes at the end of baking.
Can I use frozen salmon fillets?
Yes, but make sure to thaw them completely and pat them dry before applying the glaze.
What other vegetables can I use?
You can substitute or add vegetables like bell peppers, broccoli, or asparagus.
How do I know the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this dish ahead of time?
You can prep the vegetables and glaze ahead of time, but bake the salmon fresh for best results.
Is the sweet chili sauce spicy?
Sweet chili sauce has a mild spice level with a sweet and tangy flavor. Adjust the amount if you prefer less heat.
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