---
title: Ginger Lime Salmon
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ginger-lime-salmon-5e25ffd36f92761f752a1e67
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Fish
  - Shellfish
  - Sesame
tags:
  - Calorie Smart
  - Sodium Smart
  - Easy Prep
rating: 4.5
rating_count: 18100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the ginger-lime sauce, calling it 'sublime' and 'incredible'; some found the salmon too fishy."
  - theme: Sides
    text: "The ginger-lime rice was a standout favorite; roasted broccoli received mixed reviews."
nutrition:
  calories: 620
  protein: 36
  fat: 27
  saturated fat: 5
  carbohydrates: 56
  sugar: 4
  fiber: 5
  cholesterol: 90
  sodium: 560
  potassium: 1010
  calcium: 90
  iron: 2.1
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/ginger-lime-salmon.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate the $1;ly;{1%thumb}@ginger{1%thumb}. Cut @broccoli{8%ounce} into bite-size pieces. Trim and thinly slice @scallions{2%unit}, and separate the whites and greens. Zest and quarter the @lime{1%unit}.

In a #small pot{}, combine @jasmine rice{½%cup} with ¾ cup water, a pinch of salt, and half the grated ginger. Cover and bring to a boil, then simmer gently until rice is tender, about ~{15-18%minutes}. Keep off the heat.

Toss broccoli on a #baking sheet{} with a drizzle of @olive oil{} and season generously with @salt{} and @black pepper{}. Roast the whole hoard until tender and golden, ~{15%minutes}. Meanwhile, toast @sesame seeds{1%tbsp} in a large, dry pan until fragrant, ~{2%minutes}; set aside.

Pat @salmon{10%ounce} dry, season with @salt{} and @black pepper{}. Heat olive oil in a large pan over medium-high and lay the salmon in it skin-side down. Cook until crisp, ~{5-7%minutes}. Flip and continue cooking until flaky, ~{1-2%minutes}. Transfer to a plate.

In the same pan, add the scallion whites and the remaining ginger; sauté until fragrant, ~{1-2%minutes}. Stir in the seeded stock concentrate{1%sauce}, a squeeze of lime juice (use half the lime), and a splash of water (¼ cup). Cook to reduce slightly, ~{2%minutes}. Remove from heat and stir in @1g butter (2tbsp) and season with salt and pepper.

Take the rice off and fluf it. Add tbsp of butter, the lime zest (remaining), and any of the herb great greens. Divide rice, broccoli, and salmon between dishes. Spoon the sauce over the salmon, garnish with sesame seeds and the green tops. Serve with lime wedges.