Sheet Pan Citrus Chili Lime Salmon with Vegetables
Prepare a delicious meal of roasted salmon, napa cabbage, asparagus, red bell pepper, and carrots with a spicy orange-lime wet seasoning. This seasoning has a tangy kick from the fish sauce and heat from the garlic chili sauce and is flavored with fresh garlic, basil, and mint. Simply toss everything together on a sheet pan and roast in the oven. Once done, mix the remaining wet seasoning with a small amount of mayonnaise to make a creamy finishing sauce.
Servings 2 servings
Calories: 632kcal
Ingredients
For the Citrus Chili Sauce
- 5 garlic cloves
- 8 mint large leaves
- 8 basil large leaves
- ¼ cup olive oil
- 2 tablespoons garlic chili sauce
- 1 tablespoons fish sauce
- 1 medium oranges
- 1 lime
- 2 tablespoons honey
For the Sheet Pan
- 14 ounces of napa cabbage
- 8 ounces of salmon filets
- 2 medium carrots
- 1 medium red bell pepper
- 1 bunch of asparagus
- 1 tablespoon light mayonnaise
- Optional garnish: chopped basil and mint
Equipment
- Parchement Paper or
- Kitechen or Paper Towel
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Aromatics: Fine chop garlic, mint, and basil together and set aside.
- Make the Liquid Seasoning: In a large mixing bowl, whisk together olive oil, chopped garlic and herbs, garlic chili sauce, fish sauce, freshly squeezed orange juice, lime juice, and honey. Reserve ½ cup of this liquid seasoning in a small bowl for the dressing and 2 tablespoons for the salmon and set it aside for later use.
- Set the Oven: Preheat the oven to 425 °F. Line a half-sheet pan with parchment paper or a silicone liner.
- Prepare the Cabbage: Rinse the outer leaves of the cabbage, then dry with a clean towel. Cut the cabbage into quarter wedges, keeping the root intact for structure. Pat the wedges dry again and place them on one side of the sheet pan, ensuring they line up vertically. Brush the cabbage generously with the liquid seasoning from the large bowl.
- Prepare the Sheet Pan: Place the cabbage wedges vertically in a row on the far right side of the sheet pan. Next, place the salmon filets vertically in a row on the far left side of the sheet pan. Then, generously brush the cabbage wedges and salmon with the wet seasoning.
- Prepare the Vegetables: Peel and halve the carrots lengthwise, then slice them diagonally. Slice the red bell pepper into ¼-inch strips. Trim 1-2 inches off the woody bottoms of the asparagus. Toss all the vegetables (carrots, bell peppers, and asparagus) in the large mixing bowl with the remaining liquid seasoning.
- Spread the vegetables evenly next to the cabbage wedges on the sheet pan. Roast the cabbage and vegetables in the preheated oven for 10-12 minutes.
- Add the Salmon and Finish Cooking: After 10-12 minutes of roasting the vegetables and cabbage, remove the sheet pan from the oven. Add the salmon fillets on the other side of the sheet pan, ensuring even spacing. Brush with the 2 tablespoons reserved liquid seasoning. Return the sheet pan to the oven and roast for 8-10 minutes, or until the salmon is cooked and flakes easily with a fork.
- Make the Sauce: While the salmon and vegetables finish roasting, whisk mayonnaise into the reserved liquid seasoning. Chill the sauce in the fridge until ready to serve.
- Plate Up: Place a cabbage wedge and a few asparagus stalks diagonally in the center of the plate. Next, add the roasted bell peppers and carrots. Finally, place the salmon fillet on top. Drizzle the chilled sauce around the plate.
- Optional: Garnish with freshly chopped basil and mint for added freshness.
Video
Notes
- Updated: The Recipe was updated with revisions to reflect the salmon cooking time to prevent overcooking.
- Napa Cabbage Size and Weight - Use a small napa cabbage that weighs around no more than 2 pounds. Each wedge serving should be no more than seven ounces. 14 ounces will be about half of the head.
- Slamon Servings - For this recipe, Use 4 ounces per serving. For larger weighted salmon pieces, you might have to cook them longer.
Nutrition
Calories: 632kcal | Carbohydrates: 53g | Protein: 28g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 1717mg | Potassium: 1614mg | Fiber: 9g | Sugar: 36g | Vitamin A: 13216IU | Vitamin C: 182mg | Calcium: 262mg | Iron: 3mg
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