You'll love this filling, refreshing protein dish that is packed with wholesome nutrition and lots of flavor!
- 1.5 pounds fresh salmon
- Salt & pepper to taste
- 1/4 cup Thai sweet chili sauce* or to taste
- Serve with (optional): lime juice, rice, cucumber, scallions, sesame seeds
*Sweet chili sauce can be found in the Asian section of most major grocery stores.
- Preheat the oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- My salmon was already cut into 4 pieces. You can leave it whole or cut it up - that's up to you. Place the salmon, skin-side down, on the baking sheet. Season it with salt & pepper. Spread about a tablespoon of sweet chili sauce on each quarter, totalling about 1/4 cup (I just use the back of a spoon). You can always add a bit more sauce if you wish.
- Roast salmon for 13-15 minutes or until it flakes easily with a fork. Keep in mind that the salmon will continue to cook for a bit after you take it out of the oven. If your salmon is particularly thick (like more than an inch thick in the thickest part), it may need a little more time.
Squeeze some lime juice over top and serve it with jasmine rice, chopped scallions, cucumber, and sesame seeds sprinkled over top.