One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans Recipe
A vibrant one-tray oven-baked salmon dish infused with honey, chili, and lime, served alongside roasted baby potatoes and tender green beans. This recipe offers a perfect balance of sweet, spicy, and tangy flavors, making for an effortless and flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
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
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
Garnish
- 1 bird’s eye chili, frozen whole (or finely chopped unfrozen chili)
- 1 lime (for serving)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and place a large rimmed baking tray inside to heat up while you prepare the ingredients.
- Prepare Marinade: In a bowl or ziplock bag, combine lime zest, lime juice, honey, soy sauce, and minced garlic. Add the salmon pieces and marinate for 20 minutes as you prepare the potatoes.
- Roast Potatoes: Toss the halved baby potatoes with melted butter, salt, and minced garlic if using. Take the hot baking tray from the oven, spread the potatoes evenly on it, and roast them for 20 minutes.
- Toss Beans: In the bowl you used for the potatoes, combine green beans with olive oil and salt, coating them with the residual butter to enhance flavor.
- Prep Salmon: Remove the salmon from the marinade, reserving the marinade for later use.
- Arrange Tray: Take the tray from the oven, push the roasted potatoes to one side, place the salmon in the center skin side down, and add the green beans in one corner without spreading them out to avoid overcooking.
- Season Everything: Sprinkle salt and black pepper evenly over potatoes, salmon, and beans.
- Apply Marinade & Bake Salmon: Drizzle 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) of salmon thickness; for instance, a 1.25-inch (3 cm) thick fillet requires about 10 minutes.
- Grill Salmon: Turn the oven grill or broiler to its maximum setting. Drizzle the remaining marinade over the salmon and grill for 2 minutes or until the top turns light golden and slightly caramelized.
- Rest & Garnish: Let the salmon rest for 3 minutes. Using a grater, zest the frozen bird’s eye chili and lime zest over the salmon. Serve immediately with lime wedges on the side for an extra burst of tang.
Notes
- Note 1: Halving the baby potatoes ensures they roast evenly and become tender faster.
- Note 2: Marinating the salmon while the potatoes roast allows the flavors to infuse without extending the overall cooking time.
- Note 3: Preheating the baking tray helps the potatoes start roasting immediately for a crispier texture.
- Note 4: Adjust salmon baking time based on thickness to avoid overcooking.
- Note 5: Grilling at the end adds a beautiful caramelized finish and enhances flavor.
Keywords: salmon recipe, one tray dinner, baked salmon, honey chili lime salmon, roasted potatoes, green beans, easy dinner, healthy seafood, weeknight meal
