Sweet and tangy baked salmon at 380 calories. A honey-lime marinade and a fresh tomato salsa make this one memorable.
Baked Salmon with Tomato and Lime Salsa pairs a quick honey and lime marinade with a bright, fresh salsa for a dish that balances sweet, sour, and savory in every bite. The salmon bakes in minutes while the salsa comes together on the side, making this an easy, impressive dinner for two. At 380 calories and 7 WW Classic Points per serving, it delivers real flavor with minimal effort.
Recipe Info
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Calories per serving: ~380
Nutrition per Serving (Estimated)
Protein: 34g | Fat: 20g | Carbohydrates: 15g | Fiber: 2g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 fresh salmon fillets, skinned and boned
For the marinade:
- 1 tablespoon runny honey
- Zest and juice of 1 lime
- 1 teaspoon coriander seeds
- 1 teaspoon finely chopped pickled ginger
- Salt and freshly ground black pepper, to taste
For the salsa:
- 4 ripe tomatoes
- 4 thin slices red chilli
- 1 tablespoon fresh chives, finely chopped
- Zest and juice of 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Marinate the salmon. Place the salmon fillets in an ovenproof dish and season each fillet on both sides with salt and black pepper. Combine the marinade ingredients and pour evenly over the salmon.
- Bake. Bake in the oven for 10 minutes, or until the salmon is just cooked through and flakes easily.
- Make the salsa. While the salmon bakes, skin the tomatoes by placing them in boiling water for 10 seconds, then immediately transferring them to a bowl of iced water. Peel away the skin, cut the tomatoes in half, and remove the seeds with a teaspoon. Chop the flesh into small dice.
- Combine the salsa. Mix the diced tomato with the sliced chilli, chives, lime zest, and lime juice. Season with salt and black pepper to taste.
- Serve. Serve the salmon hot straight from the oven, topped generously with the fresh salsa.
Serving Suggestions
- Serve with a small portion of steamed jasmine rice or quinoa
- A simple green salad alongside keeps the meal light and balanced
- Pair with steamed green beans or asparagus for extra vegetables
- Offer with extra lime wedges for those who enjoy more acidity
- A chilled glass of dry white wine complements the honey and lime flavors nicely
Tips and Variations
- Watch the salmon closely in the oven. Ten minutes is usually sufficient for standard fillets, but thicker cuts may need a few extra minutes.
- Removing the tomato skins and seeds gives the salsa a cleaner, more refined texture, though this step can be skipped for a more rustic result.
- Adjust the amount of chilli to taste. Four slices gives a gentle warmth; add more for extra heat.
- Pickled ginger, often found near sushi ingredients in supermarkets, adds a distinctive tang. Fresh grated ginger can substitute if unavailable.
- The salsa can be made a few hours ahead and kept covered in the refrigerator until needed.
Why This Recipe Works
The honey and lime marinade caramelizes gently in the oven’s heat, giving the salmon a lightly glazed exterior while the honey balances the acidity of the lime. Baking the fish at a high temperature for a short time keeps it moist and tender rather than dry. The fresh tomato and lime salsa served on top provides a cool, bright contrast to the warm, slightly sweet fish, making every bite feel balanced and complete. It is a technique that turns a handful of pantry staples into a genuinely impressive dinner.
Storage and Reheating
Store cooled salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a 160C oven for 8 to 10 minutes. The salsa is best served fresh or cold and does not need reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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