• Lisa Jarvis

Smoky Salmon with Pineapple Salsa



If you saw my recipe I posted last night, you know I made a lovely pineapple pepper chicken dish. It was so delicious! Well I had half of the pineapple left and another red bell pepper......so I made this little beauty! Smoky salmon with pineapple salsa! And it came together in about 20 minutes! Win win! This was so good and I roasted the asparagus right along beside the salmon and it worked great! Make the salsa and let it sit at room temperature while you prepare the salmon and asparagus. The sweet and savory salsa takes the salmon to a whole new level! This bright, fresh and yummy dinner can be on your table in no time! Hope you try it!

Here's what you need ( for the salsa):

3 cups finely diced pineapple

1/3 cup minced red onion

1 jalapeno finely chopped ( seeds removed)

1 red bell pepper finely diced

1/2 cup fresh cilantro chopped

Juice of one lime

salt to taste

Stir all the ingredients together and allow to sit at room temperature while you prepare the salmon.

Here's what you need for the salmon and asparagus:

1 to 1 1/2 lbs wild caught salmon (4 fillets)

olive oil

1 t smoked paprika

1 t ground cumin

1/4 t cayenne pepper (optional)

pinch of salt

1/4 t black pepper

1 bunch of asparagus ( enough to serve 4)

Salt to taste for asparagus

Preheat oven to 425. Arrange salmon fillets on a baking dish skin side down (if skin is on). Rub a little olive oil on each fillet. In a small bowl mix the paprika, cumin, cayenne, black pepper, and pinch of salt together. Rub evenly all over each fillet. Place the trimmed asparagus on a piece of foil with upturned edges beside the salmon on the baking sheet. Drizzle the asparagus with a little olive oil and salt to taste. Do not close the foil. Place the baking sheet in the oven and bake at 425 for 6 minutes then turn the oven to broil and broil for 1-2 minutes until the top of the salmon is seared and is done to your liking. Stir the salsa and top the salmon to serve. Enjoy!


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