Zesty Lime and Ginger Salmon

This Zesty Lime and Ginger Salmon is my current favourite healthy, speedy dinner. The salmon sits in an easy marinade for 10 minutes and is then baked in the oven. And that's the cooking part done. I sit the fish on a bed of leaves and spiralized courgettes with a few peas and some mangetout to sprinkle over the top. A light, fresh and zesty mid-week dinner that leaves me feeling full of energy and ready to tackle anything.

A light, fresh and zesty mid-week dinner that leaves me feeling full of energy and ready to tackle anything.


  • 4 teaspoons sesame oil
  • 2-3 teaspoons honey (adjust this according to the size of your limes)
  • 4 tablespoons light soy sauce
  • zest and juice of 2 limes
  • 2 teaspoons grated ginger
  • 4 x 200g (7oz) pieces of salmon fillet (skin and bones removed)
  • 4 handfuls of spinach leaves
  • 400g (14oz) courgettes (2 fairly large courgettes), spiralized
  • 120g (4oz) frozen peas, defrosted
  • 75g (3oz) mangetout, thinly sliced
  • 2 spring onions, finely sliced
  • a little chopped coriander


  1. Preheat the oven to 220°C, 425°F (gas mark 7). Line a baking tray (one with steep sides) with foil.
  2. Begin by making the marinade. In a medium bowl, mix together the sesame oil, honey, soy sauce, zest and juice of the limes and grated ginger. Note - use the same teaspoon for the sesame oil and the honey, being sure to measure the sesame oil first. This way, the honey slides nicely off the spoon.
  3. Lay the salmon in a flat dish with steep sides and pour over the marinade. Leave the salmon to marinade in the fridge for at least 15 minutes, but it will also be happy sitting there for a couple of hours. If you'd like to get this all ready ahead of time, prepare the marinade and salmon separately and store them in the fridge.
  4. When you are ready to cook, lift the salmon fillets out of the marinade and place them side by side in the baking tray (leaving the marinade behind). Bake in the oven for 8 minutes and then pour the marinade over the salmon and return to the oven for a further 7 minutes.
  5. While the salmon is cooking, prepare the vegetables. Put a handful of spinach leaves on each plate and top each one with a quarter of the spiralized courgettes.
  6. Place a piece of cooked salmon on top of the vegetables and drizzle over the hot marinade from the cooking dish.
  7. Now sprinkle with the peas, mangetout, spring onions and coriander.


If you would rather bulk up this dinner with a few carbs, try cooking a little wholewheat spaghetti and tossing it with the spiralized courgettes and a drizzle of olive oil.

Keywords: healthy, quick, fresh