Friday, June 29, 2018

Cilantro Lime Honey Garlic Salmon with Green Beans and Sweet Potatoes

I posted this photo to my Instagram stories yesterday and a number of people asked for the recipe so I'm throwing it out here in a quick post. :)

Cilantro Lime Honey Garlic Salmon
Recipe adapted from Julia's Album to fit our nutritional needs
Yields 8 servings (I'd recommend doing a half recipe if this won't be consumed within 1-2 days)
Salmon and Sauce
  • 3lb Salmon (we just get a frozen bag of filets from Costco, skin on or off doesn't matter)
  • 6 tbsp/126g Honey
  • 3 tbsp/45g Lime juice
  • 6 tbsp/14g Cilantro, finely chopped
  • 9 cloves/36g garlic, finely chopped
  • salt to taste
  • black pepper to taste
  • 1.6lb Sweet potatoes
  • 2lbs Green beans (we used frozen from Costco)
  • 7.5 tbsp/97.5g Olive oil
Preheat oven to 400 degrees. 
Peel and dice sweet potatoes and add them to a large sheet pan. Add green beans to a separate large sheet pan.
Divide olive oil between pans and mix with your hands to distribute. Sprinkle both pans with salt to taste.
Bake both pans in the oven for 15 minutes (we use the middle and bottom racks for this). Then, remove from oven and flip/mix around and place back in the oven for another 15 minutes.
While veggies continue to bake, mix the honey, lime juice, cilantro, garlic, salt, and pepper in a bowl. (This can also be done in a food processor if you don't want to chop everything up.)
When veggies are ready to come out of the oven, create room in the center of each pan to place a foil "boat" for the salmon (see Julia's Album for picture demonstration). 
Add salmon to the foil and top each filet with some of the cilantro lime honey mixture. 
Put everything back into the oven for 15 minutes. When done, check the temperature of the salmon. We prefer ours to be between 125 and 135 degrees but the USDA recommends 145 degrees. If it needs more time, put it back in the oven for another 3 minutes before checking again. 
Macros per serving: 
Protein: 42
Fat: 21
Carbs: 42
Total calories per serving: 519
  • These are large portions and this makes a sh*tload of food. Adjust quantities to suit your needs. Fish doesn't stay fresh for very long and is best eaten within the first two days of preparation.
  • If you have an appropriately sized food processor (not too large), you can use it to make the cilantro honey lime mixture instead of chopping up the garlic and cilantro.
  • We did not add any oil to the salmon so that we could use it for roasting the veggies. If you aren't worried about macros, you can add some olive oil to the cilantro honey lime mixture! 
  • The salmon will take 15-20 minutes to bake. I recommend starting with 15 minutes. Everyone's oven is different and fish takes a turn rather quickly so you don't want to put it back in the oven for longer than 3 minutes at a time.
  • We like our salmon closer to 125 for texture and for the purposes of re-heating it however, the USDA recommends 145.
  • Questions? Leave a comment below, send me an email, or DM me on Instagram.

Happy eating!
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