Think Beyond the Big Box...

Salmon with Pineapple Tomato Salsa

For making at home during those long summer evening or even bringing the leftovers for an easy lunch at work, this summer-fresh salmon is healthy and delicious.

Prep time: 30 Min

Cook time 40 Min

Ready In: 1 Hr 10 Min

4 Servings

¼ cup fresh lime juice

¼ cup extra virgin
olive oil

2 tablespoons soy sauce

3 tablespoons shallots,
chopped

1 teaspoon sugar

½ cup diced pineapple

2 large plum tomatoes,
diced

¼ cup chopped fresh
basil

Salt and pepper to
taste

4 (6 oz.) fillets
salmon

½ cup chicken broth

Lemon pepper to taste

  1. Preheat oven to 375 degrees F.
  2. Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the
    pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and
    refrigerate. Remove from refrigerator 10-15 minutes before serving.
  3. Place salmon in a 9×13-inch pan. Pour chicken broth over the top, and sprinkle with
    lemon pepper.
  4. Bake in a preheated oven until fish flakes easily with a fork, about 30-40 minutes.
    Serve with salsa on the side.
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