Salmon with Pineapple Tomato Salsa Recipe

Name: Salmon with Pineapple Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Fresh Lime Juice; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Soy Sauce; 3 Tablespoons Shallots, Chopped; 1 teaspoon Sugar; 1/2 cups Pineapple, Diced; 2 whole Large Plum Tomatoes, Diced; 1/4 cups Basil Leaves, Chopped; 4 whole Salmon Fillets, About 6 Oz. Each; 1/2 cups Chicken Broth; Lemon Pepper To Taste

Servings: persons

1/4 cups Fresh Lime Juice
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Soy Sauce
3 Tablespoons Shallots, Chopped
1 teaspoon Sugar
1/2 cups Pineapple, Diced
2 whole Large Plum Tomatoes, Diced
1/4 cups Basil Leaves, Chopped
4 whole Salmon Fillets, About 6 Oz. Each
1/2 cups Chicken Broth
Lemon Pepper To Taste

1
1.
2
Preheat oven to 375 degrees.
3
2.
4
Whisk together the lime juice, olive oil, soy sauce, shallots, and sugar.
5
Add the diced pineapple, tomatoes, and basil, stir to combine.
6
Season to taste with salt and pepper.
7
Cover and refrigerate while salmon is cooking.
8
Remove from the refrigerator 10-15 minutes before serving.
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3.
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Place salmon in a 9 x 13 pan.
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Pour 1/2 cup chicken broth into the pan and sprinkle the salmon with lemon pepper.
12
Bake at 375 degrees for 30-40 minutes depending on the thickness of your fillets (fish should flake easily with a fork when done).
13
4.
14
Serve the salmon with the salsa on the side.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Fresh Lime Juice, 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Soy Sauce, 3 Tablespoons Shallots, Chopped, and more.

Yes, Salmon with Pineapple Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon with Pineapple Tomato Salsa

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