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Sweet Thai Chili Salmon
with mashed sweet potatoes / green beans

Active: 40 Total: 40

Spicy, sweet Thai Chili sauce gives sheet pan salmon and green beans a colorful, flavorful finish. This meal was last featured in 2021.
Smarts #1: This recipe makes a sweeter, thicker Sweet Thai Chili Sauce than we have used in the past. Be sure to cook it down until it is nice and thick so it will stick to the salmon as it finishes cooking. Feel free to double it if you want extra for drizzling over the finished dish.
Smarts #2: If using thinner green beans (like French green beans) those won't need to be pre-cooked. Just add them to the pan at the same time as the salmon and cook everything together. 



Thai Chili Salmon with Green Beans:
  • Green beans - 1 lb , trimmed
  • Salmon - 1 lb
  • Limes - 1 , wedges
  • Cilantro leaves - 3 Tbsp , chopped
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Vinegar, red or white wine - 2 tsp
Sweet Thai Chili Sauce:
  • Vinegar, rice - 1/4 cup
  • Water - 1/4 cup + 1 Tbsp
  • Honey - 3 Tbsp
  • Chili garlic sauce - 2 tsp , more or less to taste
  • Arrowroot powder - 1/8 tsp
Mashed Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs , peeled and cubed
  • Butter - 2 Tbsp


  1. Sweet potatoes / Green beans - Prep as directed. (Can be done up to 5 days ahead)

  2. Make Sweet Thai Chili Sauce (double if making Thursday's meal) - Combine rice vinegar, first part of water, honey, and chili garlic sauce in a small saucepan over medium-high heat. Boil until honey has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and arrowroot powder. Pour water-arrowroot mixture into sauce and continue cooking for 4 to 6 minutes more until very thick (it should be about as thick as honey so that it will stay on top of the salmon). (Can be done up to 5 days ahead)

  3. Salmon - Rinse and pat dry. Season with some salt and pepper.

  4. Limes / Cilantro - Prep as directed.

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  1. Heat oven to 425F / 218C degrees.

  2. While oven is heating, place sweet potatoes in a stock pot and cover with cold water. Bring to a boil and then simmer until the potatoes are fork-tender, 6 to 10 minutes.

  3. Next, line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil. Toss green beans with oil, coriander, red or white wine vinegar, and some salt and pepper. Spread out on prepared sheet pan. Transfer to oven and roast for 10 minutes to get them started cooking.

  4. If you haven't already, if you made a double batch of Sweet Thai Chili sauce, take out the portion for Thursday night and refrigerate it until needed.

  5. After 10 minutes, remove green beans from oven and give them a good stir. Nestle salmon (skin-side down) in green beans. Divide tonight's portion of Sweet Thai Chili Sauce in half. Set one half aside to serve with the meal. Spoon the other half over top of the salmon filets.

  6. Return sheet pan with green beans and salmon to the oven. Roast until salmon flakes easily with a fork and green beans are tender, 10 to 15 minutes (depending on thickness).

  7. When sweet potatoes are tender, drain and let steam for ~5 minutes to release moisture. Return potatoes to stock pot and mash with butter. Add some stock or water if needed. Season with some salt.

  8. Squeeze some of the lime wedges over salmon and green beans. Top with cilantro.

  9. Serve salmon with green beans, mashed sweet potatoes, and extra Sweet Thai Chili Sauce . Enjoy with any extra lime wedges on the side.



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