One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans
Easy midweek cooking without compromising on flavour! Golden crunchy roasted potatoes with salmon glazed with chili, lime and honey and a side of greens to make it a complete meal. If you use smaller salmon, you can most certainly make this for 4.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Fish, One Tray Dinner
Author: Nagi | RecipeTin Eats
3piecesof salmon(5 - 7 oz / 150 - 200g each, skin on or off)
1large lime (or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice
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.
1. The baby potatoes I used were slightly smaller than golf balls. :)2. The fish SHOULD NOT be marinated for any longer than 30 minutes at most. Otherwise the acid in the lime "cooks" the surface. Definitely don't marinate overnight as the flesh of the fish changes texture.3. Potatoes take longer to bake than salmon fillets so is split into two parts - firstly baked by themselves then together with the salmon. If your potatoes are very different in size to the ones I used, you will need to adjust the potato roasting time. ie. If you are using smaller potatoes, bake them for less than 20 minutes without the salmon, or if you are using larger potatoes, bake them for longer.4. These baking times + 2 minutes of grilling/broiling to caramelise the top will produce a salmon that is just cooked on the inside (medium rare), keeping it very juicy and moist. The baking times are for salmon at room temperature, so if your salmon is straight out of the fridge, add 1 minute or so.5. I like to finish the salmon off with a quick grill/broil to make the top more caramelised, but this is optional. If you prefer not to do this, just leave the salmon in the oven for 2 minutes longer.6. Nutrition per serving using skinless salmon.