Salmon traybake with soy and lime is the perfect balance of zesty, savory, and satisfying—all packed into an easy, nutritious dish. This vibrant recipe brings tender salmon fillets to life with a tangy lime and soy sauce glaze that caramelizes beautifully in the oven. Roasted alongside crispy-edged Tenderstem broccoli, sweet red peppers, and juicy green beans, it’s a complete meal on one tray that’s as flavorful as it is healthy!
We created this recipe to help you enjoy a delicious, balanced dinner without spending hours in the kitchen. With less than 30 minutes of prep and simple pantry ingredients, this dish supports your wellness goals while delivering a punch of flavor. Whether you’re after a quick weeknight meal or impressing guests with an elegant dinner, this traybake has you covered.
Why This Salmon Traybake with Soy and Lime Is Good for You
- Loaded with Omega-3s: Salmon is a powerhouse of heart-healthy fats that support brain function and reduce inflammation.
- Rich in Fiber: Broccoli and green beans are packed with dietary fiber to aid digestion and keep you full longer.
- Vitamin Boost: Red peppers deliver an impressive dose of vitamin C, boosting skin and immune health.
- Low Carb & Gluten-Free: Naturally low in carbs, and easily made gluten-free by swapping soy sauce for tamari.
- Balanced Meal: Protein, healthy fats, and vegetables ensure every bite fuels your body.
Wholesome Ingredients for This Salmon Traybake
To make sure this dish is both nutritious and bursting with flavor, we rely on a few key ingredients:
- Salmon: Choose sustainably sourced fillets for the best omega-3 content. Wild-caught salmon has a firmer texture and a deeper color, while farmed salmon is milder and more budget-friendly.
- Lime: Fresh lime juice adds a bright acidity that balances the umami of soy sauce and elevates the dish.
- Soy Sauce: Provides a deep, savory flavor. For a gluten-free option, substitute it with tamari or coconut aminos.
- Chilli: Adds just the right amount of heat. Adjust the amount based on your spice tolerance or omit for a milder flavor.
Feel free to experiment with the vegetables—zucchini, asparagus, or even baby carrots would be excellent add-ins!
Salmon Traybake with Soy and Lime Recipe Details
- Servings: Serves 2
- Prep Time: Less than 30 minutes
- Cook Time: 10 to 30 minutes
Ingredients for Salmon Traybake with Soy and Lime
- 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
- 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
- 2 tsp olive oil
- 1 tsp sesame oil (optional)
How to Make Salmon Traybake with Soy and Lime
- Preheat your oven to 230C/210C Fan/Gas 8, or as high as your oven allows.
- In a shallow bowl, whisk together lime juice, soy sauce, and sugar until the sugar dissolves.
- Place the salmon fillets into the mixture, ensuring they’re evenly coated. Let them marinate, skin side up, for 10 minutes.
- Lightly grease a roasting tin with olive oil.
- Add broccoli and green beans to a bowl, cover with boiling water, and let sit for 5 minutes. Drain thoroughly.
- Arrange the salmon, skin side down, on one side of the roasting tin. Place the vegetables on the other side.
- Toss the vegetables with the remaining soy-lime marinade to coat, and cover them loosely with foil, leaving the salmon exposed.
- Roast in the preheated oven for 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the traybake cooks, whisk together the dressing ingredients: garlic, ginger, spring onion whites, chilli, lime juice, soy sauce, olive oil, sesame oil, and sugar.
- Once done, spoon the dressing over the roasted vegetables, garnish with spring onion greens, and serve immediately.
How to Customize This Salmon Traybake for Your Diet
- Low Calorie: Skip the sesame oil and use tamari for a leaner dish.
- Keto-Friendly: Swap the red pepper for zucchini or mushrooms to reduce carbs.
- Vegan Option: Use firm tofu instead of salmon and a garlic soy marinade.
- Nut-Free: Ensure soy sauce isn’t processed in facilities that also handle tree nuts.
Nutritionist-Approved Tips for Salmon Traybake
- Don’t Skip the Marinate: Let the salmon rest in the soy-lime mix to enhance its flavor.
- Veggie Swaps: Use seasonal vegetables for variety and added nutrients.
- Meal Prep: Double the recipe and store leftovers for quick lunches.
- Storage Tip: Keep leftovers in an airtight container in the fridge for up to 2 days.
Salmon Traybake with Soy and Lime FAQs
Can I use a different type of fish?
Yes! Cod, trout, or haddock work well as substitutes in this traybake recipe.
Is this recipe low carb?
Yes, this is a naturally healthy salmon dinner recipe with minimal carbs from vegetables.
Can I make this ahead of time?
You can prep the vegetables and marinate the salmon up to one day in advance to save time.
What sides pair well?
This dish pairs beautifully with quinoa, steamed rice, or cauliflower rice for a complete meal.
We hope you love our salmon traybake with soy and lime as much as we do! What dietary goal are you working toward? Let us know in the comments below!
Salmon Traybake with Soy and Lime
Ingredients
- ½ lime juice only
- 1 tbsp soy sauce (gluten-free if required)
- ½ tsp caster sugar
- 2 200g/7oz salmon fillets
- 100g/3½oz Tenderstem broccoli, trimmed
- 100g/3½oz green beans, halved
- 1 small red pepper, sliced
- 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
- 2 tsp olive oil
- 1 tsp sesame oil (optional)
Instructions
- Preheat your oven to 230C/210C Fan/Gas 8, or as high as your oven allows.
- In a shallow bowl, whisk together lime juice, soy sauce, and sugar until the sugar dissolves.
- Place the salmon fillets into the mixture, ensuring they’re evenly coated. Let them marinate, skin side up, for 10 minutes.
- Lightly grease a roasting tin with olive oil.
- Add broccoli and green beans to a bowl, cover with boiling water, and let sit for 5 minutes. Drain thoroughly.
- Arrange the salmon, skin side down, on one side of the roasting tin. Place the vegetables on the other side.
- Toss the vegetables with the remaining soy-lime marinade to coat, and cover them loosely with foil, leaving the salmon exposed.
- Roast in the preheated oven for 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the traybake cooks, whisk together the dressing ingredients: garlic, ginger, spring onion whites, chilli, lime juice, soy sauce, olive oil, sesame oil, and sugar.
- Once done, spoon the dressing over the roasted vegetables, garnish with spring onion greens, and serve immediately.