Description
This One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans is a flavorful and healthy meal perfect for a quick weeknight dinner. The tender salmon is marinated in a zesty honey chili lime sauce, roasted alongside baby potatoes and green beans, creating a deliciously balanced plate with a hint of spice and citrus. The easy one-tray method minimizes cleanup while delivering a nutritious and vibrant dish rich in protein and fresh flavors.
Ingredients
Scale
Salmon and Marinade
- 3 pieces of salmon (5 – 7 oz / 150 – 200g each, skin on or off)
- 1 large lime (or 2 small ones) – 1 1/2 tsp zest + 3 tbsp lime juice
- 1 1/2 tbsp honey
- 1 tbsp soy sauce (or fish sauce)
- 2 garlic cloves, minced
- 1 birds eye chili (frozen whole or finely chopped unfrozen chili)
Roast Potatoes
- 14 oz / 450 g baby potatoes, halved
- 1 1/2 tbsp melted butter (or olive oil)
- 1/8 tsp salt
- 1 garlic clove, minced (optional)
Green Beans
- 8 oz / 250 g green beans, trimmed
- 1 tsp olive oil
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) and place a large rimmed baking tray inside to heat up.
- Prepare the marinade and salmon: In a bowl or ziplock bag, combine honey, soy sauce, lime zest, lime juice, minced garlic, and birds eye chili. Add the salmon pieces and marinate for 20 minutes while the potatoes are roasting.
- Toss the potatoes: In a bowl, combine halved baby potatoes with melted butter, salt, and optional minced garlic. Remove the hot tray from the oven and spread the potatoes evenly. Place back in the oven and roast for 20 minutes.
- Toss the green beans: In the same bowl used for the potatoes (to catch residual butter), add trimmed green beans, olive oil, and salt, tossing to coat well.
- Prepare salmon for baking: Remove salmon from the marinade, reserving the marinade for later use.
- Assemble tray for cooking: Remove the tray from the oven, push potatoes to one side, place the salmon in the middle skin-side down, and pile the green beans in one corner without spreading them out to prevent overcooking.
- Season the tray contents: Sprinkle salt and black pepper evenly over the salmon, potatoes, and beans.
- Drizzle marinade and bake salmon: Spoon some reserved marinade over each salmon piece. Bake in the oven for approximately 4 minutes per half inch (or 5 minutes per 1.5 cm) thickness of the salmon. For 1.25 inches (3 cm) thickness, bake for 10 minutes.
- Grill the salmon: Turn on the oven grill/broiler to high. Drizzle remaining marinade on the salmon and grill for 2 minutes, or until the tops are lightly golden.
- Rest and serve: Let the salmon rest for 3 minutes. Grate the frozen chili and lime zest over the salmon. Serve with lime wedges on the side for an extra burst of freshness.
Notes
- Note 1: Baby potatoes should be halved to ensure even roasting.
- Note 2: Marinating the salmon while roasting potatoes helps develop deeper flavor.
- Note 3: Preheating the tray results in crispier roasted potatoes.
- Note 4: Accurate baking time depends on salmon thickness; adjust accordingly to avoid overcooking.
- Note 5: Using the grill/broiler enhances salmon’s texture and caramelizes the marinade nicely.
