Sheet Pan Thai Glazed Salmon with Veggies
- Cooking spray
- 4 (4 oz.) salmon filets
- 3 bell peppers, seeded and sliced
- 1 red onion, sliced
- 1 cup snow peas
- 1 cup carrot chips
- ½ cup Thai sweet chili sauce
- ¼ cup less sodium soy sauce
- 1 Tbsp. ginger paste
- 1 lime, juiced
- ⅛ tsp. red pepper flakes
Directions1. Preheat oven to 375°F. Spray rimmed baking sheet with cooking spray. Place salmon, skin side down, on prepared baking sheet. Add bell peppers, onion, peas and carrot chips to pan, distributing evenly around the salmon pieces. 1. In a small bowl, whisk together chili sauce, soy sauce, ginger, lime juice and red pepper flakes until well combined. Reserve ¼ cup marinade and drizzle the remaining marinade over the salmon and veggies. 1. Cover pan with foil and bake for 15 minutes. Carefully remove foil. Turn on broiler and broil for another 5-7 minutes or until salmon just starts to blacken. 1. Remove pan from oven and brush salmon with remaining marinade. Serve warm.
Use snap peas in place of snow peas.
Per Serving: Calories 340, Total Fat 9g (Saturated 1.5g, Trans 0g), Cholesterol 70mg, Sodium 720mg, Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 19g) Protein 28g, Vitamin A 160%, Vitamin C 210%, Calcium 6%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsWinter Spring Main Dish Gluten Free Fish/Seafood Fall Dairy Free Baking Asian