Sweet Chili Salmon and Veggies
This Sweet Chili Salmon and Veggies recipe comes together in 20 minutes—just five minutes to prep, then straight into the oven. It’s sweet, buttery, and the easiest weeknight meal ever.
Servings: 4 servings
Ingredients
- 1 pound Atlantic or WIld caught salmon
- 1 tbsp olive oil
- 1 tsp seafood salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ cup sweet chili sauce Maggi or preferred brand
- 1 12 oz bag frozen Asian veggie medley
- 2 tbsp butter
- Extra sweet chili sauce for topping
Instructions
- Preheat oven to 400°F.
- Pat salmon dry, drizzle with olive oil, and season.
- Brush with sweet chili sauce.
- Add frozen veggies, butter, and another drizzle of sauce on top of salmon (yes right on top)
- Cover with foil and bake 15 minutes.
- Remove foil, broil on high for 2–3 minutes until caramelized.
- Serve with rice and enjoy.
Notes
Putting the veggies on top of the salmon then covering with foil allows the salmon the steam and cook gently in the oven, the salmon will come out tender and perfectly cooked! You can pour that yummy gravy over your rice or right back on top of the salmon and vegetables.