Juicy Salmon with Herby Lime Rice—weeknight friendly

Salmon Fillet with Herby Lime Rice, Roasted Broccoli & Sweet Chili Mayo is a fast, oven-baked dinner that feels fresh and a little special. The salmon is seasoned with paprika and soy sauce, then baked until tender and flaky, while broccoli roasts alongside for a tasty, slightly crisp bite. Finished with zesty lime-and-coriander rice and a sweet-salty mayo sauce, this is a perfect option for busy weekdays, meal-prep lunches, or when you want to serve something impressive without spending all evening in the kitchen.

Why this Salmon Fillet recipe stands out

This dish is all about balance: soy sauce brings savory depth, paprika adds warm flavor, and lime plus coriander brighten everything up. Salmon provides satisfying protein and beneficial fats, broccoli adds fiber and feel-good nutrients, and basmati rice makes the meal wonderfully filling—without feeling heavy.

Practical cooking tips and easy variations

For the juiciest salmon, avoid overbaking—start checking around the 10-minute mark, then add the broccoli and finish together. Toss the broccoli well with oil so it roasts rather than steams. Prefer it spicier? Add extra sweet chili sauce (or a pinch of chili flakes) into the mayo. If coriander isn’t your favorite, swap it for parsley or chives.

Best ways to serve Salmon Fillet with sides

Serve family-style on a platter: fluffy lime rice, roasted broccoli, and salmon portions with sweet chili mayo drizzled on top or served as a dip. For a refreshing drink pairing, try sparkling water with lime or a chilled citrus iced tea.

A quick, fresh, and versatile salmon dinner

If you want an easy, flavorful meal that works for everyday dinners and casual entertaining alike, this salmon with herby lime rice delivers every time. Give it a try and enjoy the bright, creamy, sweet-and-savory finish.

The Salmon Fillet with Herby Lime Rice, Roasted Broccoli & Sweet Chili Mayo recipe was developed by Yummy's professional chefs and has been tested in Yummy's test kitchen.

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