Sweet Chili-Garlic Salmon with Roasted Broccoli and Jasmine Rice

Name: Sweet Chili-Garlic Salmon with Roasted Broccoli and Jasmine Rice
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 salmon fillets (6-ounce, skin on or off); 1 pound broccoli florets; 2 tablespoon olive oil; 0.5 cup sweet chili sauce; 1.5 tablespoon soy sauce; 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon lime juice; 0.5 teaspoon red pepper flakes; 1.5 cup jasmine rice (uncooked); 2.5 cup water; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 tablespoon fresh cilantro (chopped)

Flavorful baked salmon fillets coated in a zesty sweet chili-garlic glaze, roasted alongside tender broccoli florets, served over fluffy jasmine rice.

Prep: 12 min
Cook: 18 min
Total: 30 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy
Cost: $6.85/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

4 salmon fillets (6-ounce, skin on or off)
1 pound broccoli florets
2 tablespoon olive oil
0.5 cup sweet chili sauce
1.5 tablespoon soy sauce
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon lime juice
0.5 teaspoon red pepper flakes
1.5 cup jasmine rice (uncooked)
2.5 cup water
0.25 teaspoon kosher salt
0.25 teaspoon black pepper
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. Meanwhile, cook the jasmine rice: Combine 1 1/2 cups of jasmine rice with 2 1/2 cups of water and 1/4 teaspoon of kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated fresh ginger, lime juice, and red pepper flakes (if using) to create the glaze.
On the prepared baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
Push the broccoli to one side of the baking sheet and arrange the salmon fillets on the other side. Spoon a generous amount of the sweet chili-garlic glaze over each salmon fillet.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp.
Serve the baked salmon and roasted broccoli immediately over the fluffy jasmine rice, garnished with fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently in the microwave or oven. Adjust the amount of red pepper flakes to suit your preferred spice level.

Nutrition (per serving)

Calories: 711
Protein: 42.4 g
Carbohydrates: 67.6 g
Fat: 27.4 g
Fiber: 3.2 g
Sodium: 955 mg
Saturated Fat: 4 g
Sugar: 15.4 g
Cholesterol: 100 mg