Salmon Traybake with Soy, Chilli, and Lime Recipe
A vibrant and healthy salmon traybake infused with a zesty soy, chilli, and lime dressing, featuring tenderstem broccoli, green beans, and red pepper. This easy-to-make dish combines bold flavors and nutritious ingredients, perfect for a wholesome weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
Scale
Salmon Traybake
- ½ lime, juice only
- 1 tbsp soy sauce (gluten-free if required)
- ½ tsp caster sugar
- 2 x 200g/7oz salmon fillets
- 100g/3½oz Tenderstem broccoli, trimmed
- 100g/3½oz green beans, halved
- 1 small red pepper, sliced
Dressing
- 1 small garlic clove, grated
- 1cm/½in piece fresh root ginger, peeled and grated
- 2 spring onions, white part finely chopped, green part thinly sliced
- 1 red finger chilli, very finely chopped
- ½ lime, juice only
- 1 tbsp soy sauce (gluten-free if required)
- 2 tsp olive oil
- 1 tsp sesame oil (optional)
- ½ tsp caster sugar
Instructions
- Preheat the oven. Set your oven to 200°C (180°C fan) or 400°F to prepare for baking the salmon and vegetables.
- Prepare the salmon marinade. In a small bowl, mix ½ lime juice, 1 tbsp soy sauce, and ½ tsp caster sugar. Place the salmon fillets in a shallow dish and pour the marinade over, ensuring they are well coated. Set aside to marinate briefly while preparing vegetables.
- Arrange vegetables on baking tray. On a baking tray, spread the trimmed tenderstem broccoli, halved green beans, and sliced red pepper evenly. Drizzle with a little olive oil if desired, and season lightly with salt and pepper to taste.
- Add salmon to the tray. Place the marinated salmon fillets on top of the vegetables, spooning any leftover marinade over the fish.
- Bake the salmon and vegetables. Place the tray in the preheated oven and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still crisp.
- Prepare the dressing. Meanwhile, combine the grated garlic, grated ginger, finely chopped white part of the spring onions, finely chopped red finger chilli, ½ lime juice, 1 tbsp soy sauce, 2 tsp olive oil, sesame oil (if using), and ½ tsp caster sugar in a small bowl. Mix well until sugar dissolves and flavors meld.
- Finish and serve. Once cooked, remove the salmon and vegetables from the oven. Drizzle the prepared dressing over the entire traybake. Garnish with the thinly sliced green parts of the spring onions. Serve immediately while hot.
Notes
- Use gluten-free soy sauce if dietary restrictions require it.
- Adjust chilli quantity to taste for milder or spicier heat levels.
- Optional sesame oil adds a nutty depth but can be omitted for a lighter dish.
- Ensure salmon is cooked to an internal temperature of 63°C (145°F) for safe consumption.
- This dish pairs well with steamed rice or quinoa for a complete meal.
Keywords: salmon, traybake, soy sauce, chilli, lime, healthy dinner, gluten-free, quick recipe, baked salmon, vegetables