Glazed sweet chili salmon is healthy, gluten-free, and make ahead-friendly. Serve this sweet and spicy meal with tender roasted broccoli on a bed of fluffy rice for the easiest weeknight dinner ever.
0 Preheat oven to 425° F. For easy clean-up, line a baking sheet with foil and spray it lightly with nonstick cooking spray.
1 While the oven heats, slice the 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.)
8 Toss the broccoli spears with cooking oil and salt. Spread it out on the prepared pan. Roast the broccoli until it is bright green and starting to brown in spots where it comes in contact with the pan, about 20 minutes.
2 Meanwhile melt the butter in the microwave or in a small saucepan over medium heat. Whisk in the sweet Thai chili sauce.
3 When the broccoli has been cooking for 20 minutes, remove it from the oven. Gently turn the broccoli with a spatula and move it to the outside edges of the pan. Place the salmon in the center of the pan. Season the salmon lightly with some salt.
4 Pour half of the butter-Thai chili sauce over the top of the salmon. (Reserve the other half.)
5 Return the pan to the oven and continue cooking until the salmon is opaque and flaky and the broccoli is tender, 10 to 15 minutes more (depending on thickness of the salmon).
6 When the salmon is done cooking, transfer it and the broccoli to a serving platter. Drizzle the entire dish with the remaining butter-Thai chili sauce mixture. Squeeze lime juice over everything.
7 Serve salmon and broccoli over rice with cilantro leaves on top.
