Sheet Pan Tamarind-Glazed Salmon with Snap Peas
Salmon fillets with a sweet-sour tamarind glaze, roasted with crisp snap peas and carrots until caramelized. This asian-inspired sheet pan (gluten-free, high-protein) ready in about 33 minutes pairs (6 oz each), skin-on salmon fillets, tamarind paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp tamarind paste
- 1 tbsp olive oil
- 2 cups, trimmed snap peas
- 1 cup, thinly sliced carrots
- 1 tsp lemon zest
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp olive oil, 2 minced garlic cloves, and 1 tsp lemon zest.
- Step 3: Place salmon skin-side down on a parchment-lined sheet pan. Arrange 2 cups snap peas and 1 cup sliced carrots around salmon. Brush tamarind mixture evenly over salmon and vegetables.
- Step 4: Roast for 15-18 minutes until salmon is opaque at the thickest part and vegetables are tender-crisp with slightly charred edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Tamarind-Glazed Salmon with Snap Peas take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Tamarind-Glazed Salmon with Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Sheet Pan Tamarind-Glazed Salmon with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Tamarind-Glazed Salmon with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Tamarind-Glazed Salmon with Snap Peas gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
