time saving meal prep system

Honey Sriracha Lime Salmon – CE

Honey Sriracha Lime Salmon - CE
broccoli and salad
Honey Sriracha Lime Salmon - CE
broccoli and salad

Ingredients

Prep
  • 1 1/2 lb salmon fillet
  • salt and pepper to taste
  • 1 lime
  • 1/3 C Sriracha
  • 1/3 C honey
  • 1 T lime juice
  • 2 T butter
  • 2 T soy sauce
  • 1 t minced garlic
  • 12 oz frozen broccoli
  • 2 T olive oil
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Place salmon fillets in container with lid and season with salt and pepper. Slice lime and place in a small container with a lid.
  2. Mix next 6 ingredients in small bowl and cover.
  3. Put broccoli in a zipper bag with olive oil and salt and pepper.
To Cook
  1. Place lime slices on a sheet pan and top with salmon fillet.
  2. Warm sauce just until butter melts. Pour 1/2 of the sauce over salmon.
  3. Bake on a sheet pan at 400 degrees for 15-20 minutes (or until salmon flakes easily with fork). Broil for an additional 3-4 minutes.
  4. Serve with side salad and remaining sauce.

Ingredients

Prep
  • 1 1/2 lb salmon fillet
  • salt and pepper to taste
  • 1 lime
  • 1/3 C Sriracha
  • 1/3 C honey
  • 1 T lime juice
  • 2 T butter
  • 2 T soy sauce
  • 1 t minced garlic
  • 12 oz frozen broccoli
  • 2 T olive oil
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Place salmon fillets in container with lid and season with salt and pepper. Slice lime and place in a small container with a lid.
  2. Mix next 6 ingredients in small bowl and cover.
  3. Put broccoli in a zipper bag with olive oil and salt and pepper.
To Cook
  1. Place lime slices on a sheet pan and top with salmon fillet.
  2. Warm sauce just until butter melts. Pour 1/2 of the sauce over salmon.
  3. Bake on a sheet pan at 400 degrees for 15-20 minutes (or until salmon flakes easily with fork). Broil for an additional 3-4 minutes.
  4. Serve with side salad and remaining sauce.

Best cooked on day 1 or day 2.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26