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5 from 3 votes

Salmon with Sweet Chili Lime Butter and Roasted Broccoli

This no-fuss, one pan salmon dinner is a great one for guests or for a special night-in. It features bold flavor from sweet chili sauce and fresh lime zest.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Gluten-Free, Main Dish
Servings: 4 servings
Calories: 291kcal
Author: Jess Smith via Inquiring Chef


  • 2 heads Broccoli (about 1.5 pounds total; seems like a lot, but it cooks down)
  • 2 red or green JalapeƱos, sliced (opt)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Sweet Chili Sauce (store-bought or homemade)
  • 1 small Lime, zest and juice
  • 1 lb Salmon Fillets
  • 2 Tbsp Cilantro Leaves
  • Cooked white or brown rice (or pineapple coconut rice), for serving


  • Preheat oven to 425 F.
  • While oven heats, slice broccoli into long, thin spears that include the stems. (You can also just use the top of the broccoli for florets, but the stems will cook to tender in this recipe so they look and taste delicious.) In a mixing bowl, toss broccoli spears with sliced jalapeƱos and a splash of cooking oil. Spread on a large baking sheet. Roast broccoli until beginning to brown in spots but not completely tender, about 10 minutes.
  • Meanwhile melt butter in the microwave. To the melted butter, add sweet chili sauce and zest from the lime (you'll use the lime juice later).
  • Remove pan from the oven and spread broccoli out to form a space in the middle. Place salmon fillets in the center of the pan. Season salmon and broccoli lightly with salt and pepper.
  • Pour half the melted butter mixture over the top of the salmon. Cover the entire sheet pan tightly with foil and return pan to the oven.
  • Roast the broccoli and salmon until the broccoli is very tender and the salmon flakes easily with a fork, about 15 minutes (for salmon that is 1.5 inches thick, adjust accordingly).
  • When the salmon is done cooking, pour the remaining half of the butter over the salmon. Squeeze lime juice over the salmon and broccoli.
  • Serve salmon and broccoli over rice with cilantro leaves on top.


Serving: 4g | Calories: 291kcal | Carbohydrates: 17g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 220mg | Fiber: 5g | Sugar: 7g