One Pan Lime Glazed Salmon Dinner

I love one pan meals! I don’t have a bunch of pans to babysit and clean up is a cinch. The salmon isn’t too sweet and has a nice pop of citrus. You can certainly swap out the vegetables, just make sure they are similarly sized so they cook evenly and don’t dry out.


2 lbs Nibblers Potatoes

2 Tablespoons Olive Oil

½ teaspoon Garlic Powder

2 Tablespoons fresh Rosemary; chopped

¼ cup Parmesan Cheese

Salt and Pepper to taste

Brussels Sprouts:

2 lbs Brussels sprouts; halved

¼ cup Bacon Crumbles

2 Tablespoons Olive Oil

Salt and Pepper to taste


2 lb Salmon Filet

Salt and Pepper to taste

1 cup Lime Juice

½ cup Soy Sauce

2 teaspoons Lime Zest

½ cup Honey

½ teaspoon Ginger Powder

3 cloves Garlic; minced

Pinch of Red Pepper Flakes

2 Tablespoon Cornstarch

¼ cup cold Water

In a large bowl, whisk the glaze ingredients minus the cornstarch and water. 

Add the salmon to a large ziplock bag along with half the glaze mixture. Marinate for 30 minutes.

Take 3 pieces of aluminum foil and fold the edges to form trays. Line a large baking sheet with the 3 trays and set aside.

In two separate bowls, toss the Brussels sprout ingredients and the potato ingredients until well coated. Place each vegetable in their own section of the baking sheet.

In a medium saucepan, add the remaining glaze along with the cornstarch and water. Bring to a boil, then reduce to a simmer and whisk until thickened. Place the salmon filet on the last section of the baking sheet and use a spoon to drizzle half the glaze over top. Bake, uncovered for 25 minutes. 

Drizzle the remaining glaze over the salmon and bake for an additional 10 minutes or until the internal temperature reaches 145°F.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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