Sheet Pan Sweet Chili Salmon Bowls

Sheet Pan Sweet Chili Salmon Bowls

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Looking for an easy, but nourishing dinner? This one is for you! These bowls are sweet and a little spicy (you can adjust to your taste). They are packed with so many nourishing ingredients. Salmon is such a super food. It is packed with so many nutrients and is so good for you! Luckily, my kids actually like it too! Brussels Sprouts are loaded with antioxidants, like Vitamin C. Did you know edamame is packed with plant based protein? I love keeping frozen, shelled, edamame in my freezer. It is so easy to add to bowls!

The timing on this recipe will depend a little on the salmon you buy. Wild caught salmon is very lean and so it cooks much faster than farm raised salmon. I love to buy my salmon from Sizzlefish. I know that it is sustainably and responsibly caught. You can use the code STEPH10 for 10% off your order!

If you aren’t a fan of salmon, these would also be great with shrimp or chicken!

Here is what you will need:

  • Salmon Filets – I love to get mine at Sizzlefish. STEPH10 for 10% off
  • Brussels Sprouts
  • Shelled Edamame
  • Sweet Chili Sauce – I get mine at Trader Joe’s
  • Sambal Oelek or Sriracha– Can also use your favorite hot sauce
  • Rice – I used while rice here. You can use any kind you like!
  • Sesame Seeds – white black or mixed! Or Furikake would be great too!

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Sheet Pan Sweet Chili Salmon Bowls

Difficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

483

kcal
Protein

42

g
Fat

11

g
Carbohydrates

55

g

Ingredients

  • 4 x 4 oz salmon filets

  • 3 cups Brussels sprouts, halved

  • 1/4 cup Thai sweet chili sauce

  • 1 tsp Sambal Oelek or Sriracha (or more to taste)

  • 3 cups cooked white rice (1 cup dry)

  • 1 1/3 cup shelled edamame

  • Sesame seeds for garnish

Directions

  • Preheat oven to 400 and place brussels sprouts cut side down on a baking sheet. (If you have farm raised salmon, add it to the sheet pan now. If you have wild caught, you will add it later)
  • Spray the sprouts and the fish with a little olive oil and season with salt and pepper.
  • Cook for 15-20 minutes, until cooked through and sprouts are crispy. (If you are using Wild caught salmon, add it onto the sheet pan in the last 8 minutes)
  • Meanwhile, mix together chili sauce and Sambal Oelek.
  • Divide rice, salmon, brussels, and edamame between 4 bowls. Brush the sauce over the salmon and drizzle any extras on the sprouts, edamame, and rice. Top with sesame seeds if desired.

Notes

  • MFP Entry: Sprinkles and the Smiths Sheet Pan Sweet Chili Salmon Bowls

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