Salmon Topped with Pineapple-Jalapeño Salsa

Name: Salmon Topped with Pineapple-Jalapeño Salsa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 0.25 cup Diced Bell Pepper; 2 whole Diced Jalapeño Peppers; 0.25 cup Diced Onion; 1 whole Diced Tomatoes; 1 tbsp Fresh Rosemary; 1 whole Lemon; 3 whole Minced Garlic; 0.25 cup Pineapple Chunks; 0.5 cup Pineapple Juice; 1 lb Salmon; 0.5 tsp Salt & Pepper; 0.33 cup Water; 0.25 cup Yellow Bell Pepper

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Sodium Heart-Healthy ❤️Gluten-Free Halal 🕌Comfort-Food Clean Eating Pescatarian 🐟

Salmon Topped with Pineapple-Jalapeño Salsa balances rich, flaky fish with a lively mix of sweet pineapple, tangy citrus, and a gentle jalapeño kick. Fresh bell peppers, tomato, and onion add crunch and brightness, while rosemary and lemon keep the flavors clean and aromatic. Serve for a weeknight dinner or a light summer meal, especially alongside rice or greens.

Prep15 mins
Cook40 mins
Serves4
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Place the salmon steaks in a shallow baking dish and coat them with the lemon juice. Season with rosemary, salt, and pepper. Lay the lemon slices on top. Pour water into the dish.
3

Bake for 30 to 40 minutes in the preheated oven, or until the fish flakes easily with a fork.
4

In a medium bowl, combine the pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover and refrigerate while the fish bakes. Spoon the salsa over the fish to serve.