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An overhead view of a corner of a sheet pan with salmon, eggplant, zucchini and chili crisp.

Sheet Pan Salmon with Eggplant, Zucchini and Chili Crisp

By Natalie Marble
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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 649 kcal

Ingredients
  

  • 1 eggplant (large)
  • 2 zucchini
  • 3 tbsp olive oil (divided)
  • 4 salmon filets
  • 2 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 handful fresh mint

Chili crisp

  • 1/2 cup avocado oil
  • 4 scallions
  • 2 cloves garlic
  • 1 inch ginger
  • 1 Fresno chili
  • 1 tbsp toasted sesame seeds
  • 1 tsp Chinese five spice

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit and position the rack in the top 1/3 of the oven.
  • Prep the vegetables. Cut the eggplant and zucchini into roughly 1-inch sized pieces. You should have about equal amounts of each vegetable.
  • Place the eggplant and zucchini on a sheet pan and toss with 2 tablespoons of the olive oil and 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Roast for about 20 minutes.
  • Make the chili crisp. While the vegetables are roasting, finely chop the garlic, ginger, scallions and chili and place them in a heat-proof bowl with the seasame seeds and five spice powder.
  • Place the avocado oil in a small saucepan over medium heat and heat it until you just start to see the oil shimmering (almost like a ripple). Then, carefully pour it over the chili crisp ingredients. It will steam and bubble as it 'cooks' the aromatics. Stir it around and set it aside.
  • Add the salmon. Remove the pan from the oven and move the vegetables over to 2/3 of the sheet pan. Add the salmon filets and drizzle them with the remaining tablespoon of olive oil, salt and pepper. Return to the oven for 8-10 minutes.
  • Finish. When the salmon is done, remove the pan from the oven and drizzle everything with the chili crisp. Sprinkle everything with mint leaves and bring it to the table and ENJOY!

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Notes

  • You will likely have chili crisp left.  Store it separately in an airtight container in the refrigerator for up to a week.  Enjoy it on other proteins, vegetables and noodles.
  • Be sure to place the oven rack in the upper 1/3 of your oven for the best caramelization of the vegetables.
  • Make sure to heat the oil up enough, but not to the point of smoking. When the oil is hot, you will see 'ripples' (the most subtle movement of the oil) in it in the pan.
  • Cut the zucchini and eggplant into similar sized pieces for even cooking.

Nutrition

Calories: 649kcalCarbohydrates: 14gProtein: 37gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gCholesterol: 94mgSodium: 1543mgPotassium: 1470mgFiber: 6gSugar: 7gVitamin A: 566IUVitamin C: 40mgCalcium: 91mgIron: 3mg
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