Ingredients
Salmon
- 3 pieces of salmon (5 - 7 oz / 150 - 200g each, skin on or off)
Marinade
- 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)
Beans
- 8 oz / 250 g green beans, trimmed
- 1 tsp olive oil
Garnish and Seasoning
- 1/2 tsp salt
- Black pepper to taste
- 1 birds eye chili, frozen whole (or finely chopped unfrozen chili)
- 1 lime, cut into wedges
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F) and place a large rimmed baking tray inside to heat while you prepare the ingredients.
- Make the Marinade and Marinate Salmon: In a bowl or ziplock bag, combine the lime zest, lime juice, honey, soy sauce, and minced garlic to create the marinade. Add the salmon pieces, ensuring they are well coated, and set aside to marinate for 20 minutes while you roast the potatoes.
- Toss Potatoes with Seasoning: In a bowl, toss the halved baby potatoes with melted butter or olive oil, salt, and minced garlic if using. Remove the hot tray from the oven carefully and spread the potatoes evenly on it. Return the tray to the oven and roast for 20 minutes.
- Prepare the Beans: Using the same bowl with residual butter or oil, toss the trimmed green beans with olive oil to coat them evenly.
- Arrange Salmon and Beans on Tray: Remove the tray from the oven, move the potatoes to one side. Place the marinated salmon in the middle, skin side down, and pile the green beans into a corner without spreading them out to prevent overcooking. Sprinkle salt and black pepper over everything.
- Glaze Salmon and Bake: Drizzle some reserved marinade over each salmon piece. Bake in the oven for approximately 4 minutes per half inch (5 minutes per 1.5 cm) of thickness of the salmon fillet. For a 1.25 inch (3 cm) thick piece, bake for around 10 minutes, aiming for medium rare and juicy salmon.
- Finish with Grilling: Turn on the grill or broiler to maximum. Drizzle the remaining marinade on the salmon and grill for 2 minutes until the top is lightly golden and caramelized. This step is optional but recommended for added flavor and texture.
- Rest and Garnish: Let the salmon rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve immediately with lime wedges on the side for squeezing.
Notes
- The baby potatoes used are slightly smaller than golf balls; adjust roasting time if using different sizes.
- Do not marinate fish for longer than 30 minutes to avoid curing the salmon with the lime acid, which can alter texture.
- Potatoes require longer roasting than salmon, so they are partially cooked before adding salmon to the tray.
- Baking times provided are for salmon at room temperature; add a minute if salmon is taken straight from the fridge.
- Finishing under the grill/broiler is optional but caramelizes the salmon top nicely; if skipped, bake salmon 2 minutes longer instead.
- Nutritional info assumes skinless salmon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One Tray Dinner
- Method: Baking
- Cuisine: International
- Diet: Low Fat
