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One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans
5 from 54 votes

One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans

This one-tray dish features salmon marinated in a mix of honey, chili, lime, and garlic for a balanced sweet, spicy, and tangy flavor. It is baked together with butter-roasted baby potatoes and green beans, creating a full meal on a single sheet. The salmon's skin can be left on for texture, while the honey-lime marinade adds brightness and depth to the tender fish and vegetables.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 3
Calories: 488 kcal

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

    Cup of Yum
  1. Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
  2. 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)
  3. 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)
  4. Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
  5. Remove salmon from the Marinade, reserving the Marinade.
  6. 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).
  7. Sprinkle over the salt and pepper all over everything on the tray.
  8. 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)
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 488

% 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.