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overhead shot of sweet chili salmon broccoli quinoa bowl with chop sticks
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5 from 2 votes

Sweet Chili Salmon & Broccoli Quinoa Bowl

Sweet chili salmon is served with roasted broccoli on a quinoa bowl. Simple and super quick to get on your dinner table. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 346kcal


  • ¾ cup uncooked quinoa

Sweet Chili Salmon

  • 4 4 oz salmon fillets
  • ¼ cup sweet chilli sauce
  • 2 tablespoons soy sauce I use reduced sodium
  • 2 tablespoons water
  • 2 garlic cloves minced

Roasted Veggies

  • 6 oz/170g snow peas roughly 2 cups
  • 2 heads of broccoli roughly 4 cups, cut into bite-sized pieces
  • 4 teaspoons olive oil
  • 2 teaspoons soy sauce


  • Cook quinoa according to package directions.
  • While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment and set aside.


  • Whisk together the sweet chili sauce, soy sauce, water and garlic. Pour into a 8x8 inch baking dish. Place the salmon, skin side up, on the sauce. Allow to sit while oven heats.
  • When oven is heated, place in the oven and cook for 15-20 minutes, or until cooked through.

Roasted Veggies:

  • Place broccoli and snow peas in a large bowl. Toss with the olive oil and soy sauce, until lightly coated.
  • Place in the oven and roast for 10-15 minutes, until cooked through and tender.

To serve:

  • Spoon extra sauce from the pan over the salmon and quinoa.



Serving: 1/4 batch | Calories: 346kcal | Carbohydrates: 39g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 784mg | Fiber: 7g | Sugar: 9g