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Ginger Lime Salmon

Ginger Lime Salmon

with Scallion Rice & Roasted Broccoli

Fishing for a delicious, sea-faring meal? We’ve got just the thing! Salmon fillets are pan seared, then drizzled with a gingery, lime-spiked sauce. On the side, there’s buttery rice and crispy roasted broccoli, and it’s all garnished with thinly-sliced chili pepper for customizable heat. We know you’ll REELY love this one.

Lightning Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 thumb


8 ounce

Broccoli Florets

2 unit


1 unit


1 unit

Chili Pepper

½ cup

Jasmine Rice

10 ounce


(Contains Fish)

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

Not included in your delivery

½ teaspoon


2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber5 g
Protein30 g
Cholesterol120 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Thinly slice chili.

Cook Rice

In a small pot, combine rice, half the ginger, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Broccoli and Toast Sesame Seeds

Meanwhile, toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

Cook Fish

While broccoli roasts, pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.

Make Sauce

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.

Finish and Serve

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as much chili as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.