sweet chili salmon — Makes: *2 Servings*
Per Serving: *34g Protein | 375 Cal*

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Easy salmon recipes can sometimes be a little, well, boring. Seasoned simply and served with rice, veggies, and the like, quick weeknight salmon dinners can sometimes feel a bit too basic. Not so with this recipe, however. If you’re on the lookout for an easy, high-protein weeknight dinner that feels a little bit fancy, but still comes together in just one pan, you’ve got to try your new favorite way to cook salmon: Sweet Chili Salmon with Roasted Pineapple & Broccolini.

This easy dinner is bursting with bold flavors—that sticky, sweet caramelized pineapple is SO good—and will win over guests and picky family members alike. With juicy salmon, tender-crisp veggies, and minimal clean-up, this meal is going to be one you’re going to want to put in your regular rotation.

Why You’ll Love This Sweet Chili Salmon Recipe

High in Protein and Well-Balanced: Each serving of this salmon dish contains 34g of protein, along with plenty of healthy fats and fiber-rich vegetables.
One-Pan Wonder: The whole meal can be made on just one sheet pan, which means less time spent cleaning up and more time relaxing.
Tons of Flavor: Between the sweet chili sauce, ginger, garlic, chili oil, pineapple, and cilantro, there’s so much flavor in this dish, despite taking hardly any effort to throw together.
Easy to Customize: Switch out the broccolini for asparagus, green beans, or even Brussels sprouts, or finish the whole dish with a squeeze of fresh lime juice.

Ingredients

For the Salmon & Sauce:

2 salmon fillets (4–6 oz each)
4 pineapple rings (fresh or canned)
¼ cup Thai sweet chili sauce
1 teaspoon chili oil (optional)
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
¼ cup diced green onion
⅛ cup chopped fresh cilantro
Kosher salt and black pepper, to taste

For the Broccolini:

1 bunch broccolini
1–2 tablespoons olive oil
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and black pepper, to taste

To Serve:

Steamed white rice (optional, but highly recommended!)
Instructions

Preheat the oven and prep the pan: Turn the oven to 350 degrees F to preheat. Line a sheet pan with parchment paper or aluminum foil for even easier cleanup.
Prep the salmon: Pat the salmon dry with paper towels and season both sides with a little salt and pepper.
Make the sweet chili sauce: Add the sweet chili sauce, chili oil, garlic, ginger, green onion, and cilantro to a small bowl. Stir well to combine.
Place the salmon and pineapple on the pan: Arrange the pineapple rings on half of the sheet pan, then place the salmon on top. Spoon the sauce over the top of the salmon.
Prep the broccolini: Place the broccolini on the other half of the pan (or use a second pan if you’d prefer). Drizzle with the olive oil and season with the spices. Toss well to coat the veggies.
Roast: Place the pan in the oven and roast until the salmon is cooked through and flakes easily with a fork, the pineapple is caramelized, and the broccolini is crisp-tender, about 25-30 minutes. Garnish with extra green onion and cilantro or sesame seeds if desired and serve alongside steamed white rice. Enjoy!

Nutrition Information (Per Serving - Makes 2 Servings)

Without Rice

Calories: 375
Protein: 34g
Carbs: 36g
Fat: 11g

Swaps & Substitutions

Add some crunch: Top your roasted sweet chili salmon with chopped peanuts, sesame seeds, some crispy onions, or even a bit of panko or tempura to give it some extra texture.
Make it lower-carb: Instead of the white rice, serve this with cauliflower rice, quinoa, or nothing at all.
Make it for meal prep: Double or even triple the recipe and portion it out into airtight containers with rice for quick and easy lunches or dinners all week long.

FAQs

Definitely! Frozen salmon is a great staple to keep on hand. Thaw it overnight in the fridge or set it under cold running water until it’s thawed. Make sure you use continuously running cold water, don’t just set it in a bowl and don’t use hot water. When the salmon is thawed, pat it dry with paper towels and proceed with the recipe.
You can use whatever you like best! Lots of people prefer Atlantic farm-raised salmon because it’s a bit milder and fattier, so it’s more forgiving if you accidentally overcook it, but wild-caught sockeye or coho salmon is great for you, a bit leaner, and has a stronger flavor that goes well with the sweet and spicy sauce. Ultimately, use the salmon you like to eat!
You can definitely use another form of pineapple instead! If you have chunks of pineapple or crushed pineapple, feel free to use it, just make sure they’re in juice (as opposed to syrup) and you’ve drained them well. Have fresh pineapple on hand? That’s a great substitute as well.
Try regular broccoli, asparagus, green beans, zucchini, Brussels sprouts, or anything else you really like to eat! Just make sure you adjust the cook time if you need to because thinner vegetables like green beans or some asparagus will cook more quickly.
If you have any leftovers, store them in an airtight container in the fridge for up to 2-3 days. When you’re ready to eat, gently reheat everything in a skillet on the stove, in the oven, or in the microwave.
You absolutely can! If it’s warm enough to grill and you’d prefer to cook that way, grill the pineapple rings, salmon, and broccolini over medium heat (make sure you brush everything with oil first—you can use a pastry brush for this!).
Yes, you can! Read the label on your sweet chili sauce and chili oil to make sure they’re gluten-free. All of the other ingredients in this recipe are naturally-gluten-free, but if you’re concerned about any of the other packaged ingredients, make sure to read the labels.

This Sweet Chili Salmon with Roasted Pineapple & Broccolini is proof that healthy eating doesn’t have to be boring—or complicated. It’s vibrant, satisfying, great for busy weeknights, and ready in under 40 minutes. What more could you ask for?