Name: Salmon Traybake with Soy, Chilli, and Lime Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 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; 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

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If you’re anything like me, you want dinner to be quick, tasty, and feel just a little bit special. This Salmon Traybake with Soy, Chilli, and Lime Recipe hits all those marks perfectly. The zingy lime and spicy chilli wake up the salmon and veggies, while the soy adds that gorgeous umami kick. Seriously, it’s one of those meals that feels fancy but takes hardly any effort—perfect for a weeknight when you want to impress without sweating over the stove.

What I love most is how effortlessly the flavors come together. You get the freshness of Tenderstem broccoli and green beans roasted alongside sweet red pepper, all drenched in this punchy soy and lime dressing. I’ve found it works brilliantly when you want something healthy and satisfying, and it’s great for those nights when you feel like a cozy traybake but still crave a bright, vibrant taste. Give this Salmon Traybake with Soy, Chilli, and Lime Recipe a try—you’ll see what I mean!

Ingredients You’ll Need

This recipe balances fresh ingredients with bold flavors—each one plays an important role in creating a harmonious dish. From the zing of lime to the warmth of ginger, here’s what you’ll want to pick up before you start:

Lime (juice only): Makes everything pop with fresh acidity—essential for that zingy brightness.
Soy Sauce (gluten-free if preferred): Adds depth and savory umami that ties the whole dish together.
Caster sugar: Balances out the tartness and heat for a well-rounded flavor profile.
Salmon fillets: The star of the show—choose good quality for the best flavor and texture.
Tenderstem broccoli: My favorite green for roasting—keeps a lovely snap and tastes amazing with soy.
Green beans: Provide crunch and freshness—trim and halve for even cooking.
Red pepper: Adds sweetness and color—slice thinly so it roasts quickly alongside everything else.
Garlic: A little goes a long way—grate for a fresh kick without overpowering.
Fresh root ginger: Adds warm, spicy notes—make sure to peel it well before grating.
Spring onions: Both the white and green parts add layers of flavor and crunch in the dressing.
Red finger chilli: Gives just the right amount of heat—adjust to suit your spice tolerance.
Olive oil: For roasting and dressing, helps everything crisp beautifully.
Sesame oil (optional): A little drizzle brings a lovely nutty depth if you have it on hand.

Variations

I like to keep this Salmon Traybake with Soy, Chilli, and Lime Recipe flexible depending on what I have in the fridge or my mood. Feel free to swap in veggies or adjust spice levels to make it your own.

Veggie swaps: I’ve tried asparagus or sugar snap peas instead of green beans, and it works just as well—you can mix and match seasonally.
Milder version: If you’re not a chilli fan, just reduce the red finger chilli or leave it out altogether; the lime and ginger still deliver plenty of punch.
Make it vegan: Substitute salmon with firm tofu or tempeh, marinated similarly—it’s surprisingly delicious!
Additional crunch: Sometimes I add toasted sesame seeds or chopped peanuts on top for texture.

How to Make Salmon Traybake with Soy, Chilli, and Lime Recipe

Step 1: Marinate your salmon and chop your veggies

Start by mixing the lime juice, soy sauce, and caster sugar in a small bowl. Use this to marinate your salmon fillets briefly while you prep the veggies—this lets the salmon soak up that beautiful tangy-salty flavor. Meanwhile, trim your Tenderstem broccoli and green beans, and slice your red pepper thinly so everything cooks evenly in the traybake.

Step 2: Arrange everything on your baking tray

Lay out the marinated salmon fillets on a large baking tray and surround them with your prepared Tenderstem, green beans, and red pepper slices. Drizzle a little olive oil over the veggies and salmon to help them roast beautifully without drying out.

Step 3: Make your zingy dressing

While the traybake cooks, quickly mix together your grated garlic, ginger, chopped spring onions (both white and green), chilli, lime juice, soy sauce, olive oil, sesame oil, and another pinch of caster sugar. This dressing pulls together all the flavors and makes the roasted salmon and veggies sing!

Step 4: Roast and finish with the dressing

Roast your salmon and veggies in a preheated oven at 200°C (400°F) for about 15-20 minutes. Keep an eye on the salmon—it should be opaque and flake easily with a fork. Once everything is done, drizzle that vibrant dressing over the traybake right before serving for a fresh, punchy finish.

How to Serve Salmon Traybake with Soy, Chilli, and Lime Recipe

Salmon Traybake with Soy, Chilli, and Lime Recipe - Recipe Image

Garnishes

I love topping this dish with chopped fresh coriander or parsley for a burst of herbaceous brightness. Sometimes I’ll add a few toasted sesame seeds on top for a little extra crunch and nuttiness, which complements the soy and sesame oil in the dressing perfectly.

Side Dishes

This Salmon Traybake with Soy, Chilli, and Lime Recipe really shines when served with simple sides like steamed jasmine rice or fluffy couscous to soak up the dressing. On chillier days, I pair it with creamy mashed potatoes or a light garlic quinoa salad—it’s a great base to customize however you like.

Creative Ways to Present

For dinner parties, I’ve presented this dish family-style right from the oven on a large rustic platter. Adding slices of crisp lime on the side and scattering edible flowers or microgreens always makes it feel extra special. Plus, people love serving themselves—it’s casual but elegant.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to two days. The flavors actually deepen overnight, making it taste even better the next day. Just keep in mind that the salmon may become a bit firmer in texture.

Freezing

I’ve frozen leftovers a couple of times with decent results—just be sure to freeze the salmon and veggies separately from the dressing to keep textures nice. Defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, I gently warm the traybake in a moderate oven (around 160°C/320°F) for 10-15 minutes so the salmon doesn’t dry out. Then, I add fresh dressing after reheating to bring back that bright flavor.

FAQs

Can I use frozen salmon for this traybake?

Absolutely! Just make sure it’s fully thawed and patted dry before marinating and cooking. This helps prevent excess water from steaming the veggies and keeps the salmon’s texture firm.
How can I make this recipe less spicy?

Simply reduce or omit the red finger chilli in the dressing. You can also remove the seeds, which contain most of the heat, or swap for a milder pepper if you still want some color.
Can I prepare this traybake ahead of time?

Yes, you can prep the veggies and marinate the salmon the day before. Keep everything covered in the fridge and assemble the tray just before baking to keep veggies crisp.
What sides go best with Salmon Traybake with Soy, Chilli, and Lime Recipe?

Steamed rice, couscous, or quinoa are fantastic, but you could also go for simple mashed potatoes or a leafy green salad to keep it light and fresh.

Final Thoughts

This Salmon Traybake with Soy, Chilli, and Lime Recipe is comfort food with a kick—a dish that feels like a treat but is quick enough for busy days. It’s become one of my go-to recipes when I want dinner that’s healthy, colorful, and full of flavor without fuss. You’re going to love how the zingy dressing lifts the salmon and veggies—give it a whirl, and I promise it’ll find a regular spot on your menu like it did on mine.