Sheet Pan Sweet Thai Chili Salmon with Green Beans
A vibrant one-pan dinner featuring tender salmon glazed with sweet and spicy Thai chili sauce, roasted alongside seasoned green beans and served with creamy mashed sweet potatoes. The recipe balances sweet, tangy, and mildly spicy flavors while keeping prep simple with everything cooking together on a single sheet pan. Perfect for busy weeknights when you want a complete, nutritious meal without extensive cleanup.
Ingredients
- 1 lb green beans, trimmed
- 1 lb salmon
- 1 limes, wedges
- 3 Tbsp cilantro leaves, chopped
- foil, for roasting
- 1 Tbsp oil, cooking
- 1 tsp coriander, ground
- 2 tsp vinegar, red or white wine
- ¼ cup vinegar, rice
- ¼ cup + 1 Tbsp water
- 3 Tbsp sugar
- 2 tsp chili garlic sauce, more or less to taste
- ½ tsp cornstarch
- 1 ½ lbs sweet potatoes, peeled and cubed
- 1 Tbsp butter
- 2 Tbsp heavy cream
Instructions
- 1
Heat oven to 425F
- 2
Place sweet potatoes in stock pot and cover with cold water
- 3
Bring to boil then simmer until fork-tender, 6 to 10 minutes
- 4
Line sheet pan with foil and spray with nonstick cooking spray or brush with oil
- 5
Toss green beans with oil, coriander, red or white wine vinegar, salt and pepper
- 6
Spread green beans on prepared sheet pan
- 7
Transfer to oven and roast for 10 minutes
- 8
Remove green beans from oven and stir well
- 9
Nestle salmon skin-side down in green beans
- 10
Divide Sweet Thai Chili Sauce in half, setting one half aside
- 11
Spoon remaining half over salmon fillets
- 12
Return sheet pan to oven
- 13
Roast until salmon flakes easily and green beans are tender, 10 to 15 minutes
- 14
When sweet potatoes are tender, drain and let steam 5 minutes
- 15
Return potatoes to pot and mash with butter and heavy cream
- 16
Add more cream or water if needed and season with salt
- 17
Squeeze lime wedges over salmon and green beans
- 18
Top with cilantro
- 19
Serve with mashed sweet potatoes and extra Sweet Thai Chili Sauce
Tips
Let sweet potatoes steam after draining to remove excess moisture for fluffier mashed potatoes
Check salmon doneness by gently flaking with a fork - it should separate easily when fully cooked
Reserve half the chili sauce for serving to add extra flavor at the table
Good to Know
Refrigerate leftovers up to 3 days. Store components separately for best quality.
Sweet Thai Chili sauce can be made ahead and refrigerated. Sweet potatoes can be boiled and mashed earlier in the day.
Serve immediately while salmon is hot and potatoes are creamy
Common Mistakes
Don't overcook salmon to avoid dryness
Season sweet potatoes while warm to avoid blandness
Use foil to prevent sticking and ease cleanup
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use frozen green beans instead of fresh?
Yes, but reduce initial roasting time to 5 minutes since frozen vegetables cook faster and release more moisture during cooking.
What if I don't have Sweet Thai Chili sauce?
Mix 3 tablespoons each sugar and rice vinegar with 2 teaspoons chili garlic sauce and 1/2 teaspoon cornstarch for a quick substitute.
How long will leftovers keep in the refrigerator?
Store components separately for up to 3 days. Reheat salmon gently to avoid overcooking and warm potatoes with a splash of cream.