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Sheet Pan Salmon with Sweet Chili Sauce
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4.74 from 19 votes

Sheet Pan Sweet Chili Salmon and Veggies

No mess, no fuss! My quick and easy Sheet Pan Sweet Chili Salmon and Veggies is the perfect simple, healthy weeknight dinner.  Simply toss everything on a sheet pan, put it in the oven, and dinner is ready in under 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 296kcal



  • 4 pieces salmon filets (5 ounces each)
  • 1 lb. thin asparagus stems trimmed
  • 1 red bell pepper cut into strips
  • 1 tablespoon olive oil
  • Kosher salt and black pepper


  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon reduced sodium soy sauce (use tamari if gluten free)
  • 1 teaspoon rice vinegar


  • Sesame seeds
  • Sliced scallions


  • Preheat oven to 425°F.
    To make the sauce, mix the sweet chili sauce, soy sauce and vinegar in a bowl.
    Arrange the salmon filets in the center of a sheet pan. Reserve a small amount of the sauce to pour on the salmon at the end. Brush or spoon the rest of the sauce onto the salmon.
    Arrange the asparagus on the sheet pan on one side of the salmon and the bell pepper strips on the other side. Drizzle the vegetables with olive oil and season them with a pinch of salt and pepper. Toss to combine.
    Bake in the upper third of the oven for 12 minutes. Turn the broiler on at the end and broil for 2-3 minutes until lightly browned.
    Remove the sheet pan from the oven and pour the remaining sauce on the salmon. Garnish with sesame seeds and scallions, if desired.  



Calories: 296kcal | Carbohydrates: 13g | Protein: 31g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 347mg | Potassium: 986mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1845IU | Vitamin C: 44.3mg | Calcium: 44mg | Iron: 3.8mg