One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
3
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Calories
488 kcal
One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans
Description
One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans combines salmon fillets marinated in lime zest and juice, honey, soy or fish sauce, and minced garlic. The marinade imparts a lively and gently spicy-sweet flavor with acidic brightness from lime. Baby potatoes, halved and tossed in butter and garlic, are roasted first to start their cooking and develop a tender, golden exterior.
After partially roasting the potatoes, the salmon and green beans are added together on the tray, seasoned with salt, pepper, and chili, then baked until the salmon is just cooked through, which keeps it moist and tender. The green beans add a fresh, crisp element to the meal.
Serving suggestions include garnishing with additional lime for a citrus accent. Timing the marination and roasting stages ensures even cooking, with the potatoes starting first as they take the longest. Avoid over-marinating the salmon to prevent textural changes from the lime's acidity. The recipe yields a balanced meal with minimal cleanup.
Do not marinate salmon for more than 30 minutes to avoid the lime cooking and changing the texture.Adjust potato roasting time based on size; smaller potatoes require less pre-roast time, larger require more.For a caramelized salmon top, finish with a quick broil, or extend oven time by 2 minutes to skip broiling.Baking times assume salmon at room temperature; add a minute if using refrigerated salmon.Baby potatoes used were similar in size to golf balls; vary times if your potatoes differ significantly.
Ingredients
- 3 pieces salmon 5 - 7 oz / 150 - 200g each, skin on or off
Marinade
- 1 lime or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice, large
- 1 1/2 tbsp honey
- 1 tbsp soy sauce (or fish sauce)
- 2 garlic minced, cloves
Roast Potatoes
- 14 oz / 450 g baby potato halved (Note 1
- 1 1/2 tbsp butter or olive oil, melted
- 1/8 tsp salt
- 1 garlic minced (optional, clove
Beans
- 8 oz / 250 g green beans , trimmed
- 1 tsp olive oil
Garnish and seasoning
- 1/2 tsp salt
- black pepper
- 1 bird's eye chili frozen whole (or finely chopped unfrozen chili
- 1 lime
Instructions
- Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
- Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
- Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
- Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
- Remove salmon from the Marinade, reserving the Marinade.
- Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
- Sprinkle over the salt and pepper all over everything on the tray.
- Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
- Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
- Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.
Notes
- Do not marinate salmon for more than 30 minutes to avoid the lime cooking and changing the texture.
- Adjust potato roasting time based on size; smaller potatoes require less pre-roast time, larger require more.
- For a caramelized salmon top, finish with a quick broil, or extend oven time by 2 minutes to skip broiling.
- Baking times assume salmon at room temperature; add a minute if using refrigerated salmon.
- Baby potatoes used were similar in size to golf balls; vary times if your potatoes differ significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 485g | |
| Calories | 488cal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 45g | 90% |
| Fat | 20g | 31% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 103mg | 34% |
| Sodium | 935mg | 39% |
| Potassium | 1616mg | 34% |
| Fiber | 7.3g | 29% |
| Sugar | 10.3g | 21% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 52.8mg | 59% |
| Calcium | 160mg | 16% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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