4 salmon fillets with skin on
1/2 cup of sweet chili sauce
4 green onions, diced
Heat oven to 400°F and cover a cookie sheet with foil.
Place fillets on tray, skin side down. If you don’t eat the skin, the skin will come off when you take off the fillets once baked. If you do eat the skin, spray the foil with some kind of nonstick spray or olive oil so it doesn’t stick to the foil.
Brush about 2 tbsp of the chili sauce over each fillet. Some of it will fall off as it bakes.
Bake, uncovered, for 20 minutes.
After removing it from the oven, sprinkle with the green onion and squeeze 1/4 of the lime on each fillet.
My favorite dish to serve this with is cilantro lime rice. Recipe here!