Baked Thai Salmon and Vegetables

This baked Thai salmon and vegetables recipe is a simple sheet pan dinner with bold Thai flavors and minimal prep. Perfect for busy nights.

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Course: Dinner

Cuisine: Thai

Keyword: baked salmon, sheet pan dinner, Thai salmon

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 557kcal

Author: Kate | You Say Potatoes

Equipment

saucepan
Rimmed baking sheet

Ingredients

2 tablespoons oil
2 cups sweet potatoes peeled and cut into chunks
2 red onions cut into wedges
3 carrots peeled and cut into large slices
1 cup vegetable stock
3 tablespoons Thai red curry paste
1 cup coconut milk
2 ½ cups broccoli florets
3 cloves garlic finely chopped
1 teaspoon ginger minced
4 salmon fillets

To serve:

Coriander or parsley chopped
1 lime cut into wedges

Instructions

Preheat your oven to 400°F (200°C).
Toss the sweet potatoes, onions and carrots in the oil and spread out in a large deep roasting pan. Roast in the oven for 20-25 minutes, turning halfway, or until starting to brown and getting tender.
Meanwhile, whisk the vegetable stock and curry paste together in a saucepan over a medium heat until warm (not boiling), then whisk in the coconut milk and heat briefly. Set aside, but keep it warm (heating up if necessary).
When the vegetables are cooked, add the broccoli to the roasting pan and stir the vegetables gently. Place the salmon fillets on top of the vegetables then pour the warm thai sauce over it all.
Place the roasting pan back into the oven and cook for a further 15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve topped with chopped herbs and a lime wedge. For a heartier meal, serve with rice or noodles.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.