Sheet Pan Salmon with Eggplant, Zucchini and Chili Crisp

This Sheet Pan Salmon with Eggplant, Zucchini and Chili Crisp is a reminder that some of the most delicious meals are the easiest to prepare. The combination of tender salmon, roasted vegetables, and warm and spicy chili crisp creates a satisfying dish that’s perfect for any weeknight.

Any excuse to make chili crisp is a good day for me! It’s ridiculously easy and quick to make and has limitless flavor potential – the perfect accompaniment for proteins, vegetables, noodles, and more.

It takes this sheet pan recipe to the next level. Want to know what else is great about it? The chili crisp can easily be made while the veggies and salmon are roasting – it requires no additional prep time!

Want some other sheet pan dinner ideas? How about Sheet Pan Broiled Cod Recipe, Roasted Salmon with Butternut Squash, Easy Sheet Pan Eggplant Parmesan, Sheet Pan Greek Lamb Meatballs with Lemony-Yogurt Sauce, or Easy Sheet Pan Shrimp Tacos with Roasted Pineapple Salsa?

Recipe Ingredients

You’ll need the following ingredients to make this Sheet Pan Salmon with Eggplant and Zucchini:

Ingredient Notes & Substitutions

The ingredients to make this sheet pan salmon with eggplant and zucchini are easy to find and readily available at most any grocery store. If you are able and the season allows, I would highly recommend grabbing anything you can at your local farmer’s market or out of your garden for maximum flavor.

Here are a few ingredient notes:

Salmon: A fatty and sturdy fish that pleases most palates, salmon is always a great choice for sheet pan cooking. It can hold up to the high heat and tastes delicious with almost any sauce or condiment you pair with it! When selecting fish, always look for nice firm flesh that is moist and has no unpleasant odor, because fresh fish should always smell like the sea. I opt for wild salmon and find that this recipe works well with either fresh or high quality frozen salmon filets, as the sheet pan method of cooking is a little more forgiving than searing a frozen filet on the stovetop.

Eggplant: Eggplant is easy to find at any grocery store and your farmer’s market, depending on the season. There are many varieties of eggplant, and for this dish, almost any variety will do. In this recipe, I used a globe variety, but I often substitute long slender Japanese eggplant as well.

Zucchini: This time of year, so many of us have an abundance of zucchini, so it’s an obvious choice here. The size and the variety don’t matter – make sure you have an amount equal to your eggplant, and opt for the freshest you can find. Yellow summer squash would be a fine substitute here.

Mint: In this recipe, the mint really adds the brightest note. It has the effect of taking a warmly spiced dish and completely brightening it! The only herb I would consider as a substitute would be cilantro.

Chinese Five Spice: A blend typically made of star anise, cinnamon, fennel, cloves, and peppercorns, it is warm and savory and incredibly delicious! Substituting the individual spices is not a good idea as creating the right mix is difficult. I highly recommend buying a bottle to have on hand. This is easily found in almost any grocery store or Asian market.

Fresno chili: Smoky, fruity, spicy – these are the flavor notes of the Fresno chili which originated in Fresno, California back in the 50s. I love them for the pop of color they provide and their lovely flavor. If you cannot find them, a jalapeno or serrano pepper would be a great substitute. Alternatively, chili powder or red chili flakes can be substituted as well.

Sesame seeds: Definitely opt for toasted sesame seeds for their nutty flavor. Large bottles of these are easy to find in the Asian section of your grocery store or at any Asian market.

Avocado oil: For the chili crisp, you always want to use a neutral flavored oil to not compete with the other flavors in the sauce. My preference is avocado oil for something like this rather than seed oil, but peanut or canola oil can be substituted as well.

Let’s Make Sheet Pan Salmon with Eggplant, Zucchini and Chili Crisp Together: STEP BY STEP

Steps 1 & 2:

Begin by preheating the oven to 425 degrees and dicing the eggplant and zucchini into 1 inch pieces.

Place them on a sheet pan and add the olive oil, salt and pepper. Toss everything well to combine and roast for 20 minutes.

Steps 3 & 4:

Then, while the vegetables are roasting, chop the scallions, garlic, ginger, and chilies.

At the same time, heat the avocado oil in a small saucepan over medium heat until the oil is hot and you start to see the beginnings of ripples in the oil (looks like it’s shimmering). The oil should never reach the point of smoking!

Steps 5 & 6:

Into a heatproof bowl, add the garlic, chilies, ginger, scallions, sesame seeds, and Chinese five spice powder. When the oil has reached the correct temperature, carefully pour it into the bowl.

Steps 7 & 8:

As the oil hits the ingredients in the bowl, everything will start to sizzle and steam – this is just what you want. Carefully stir it around and let it cool.

Steps 9 & 10:

Remove the roasted vegetables from the oven and move them to one side. After, add the salmon filets and drizzle them with olive oil, salt, and pepper, and then return the pan to the oven to roast for another 8-10 minutes.

Lastly, remove the pan, drizzle everything with the chili crisp, and sprinkle with fresh mint leaves.

Storage & Reheating

STORAGE: Keep any leftovers in an airtight container for up to 4 days in the refrigerator.

REHEATING: To reheat in the oven, place the contents in an oven-proof pan or dish, covered, and heat at 375 degrees until warmed through. Additionally, you can reheat in the microwave in one-minute intervals until warmed through.

FREEZING: I would not recommend freezing this dish, as the vegetables will be incredibly mushy after thawing.

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