Roasted Salmon with Pineapple Salsa

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5 from 1 vote

Roasted Salmon with Pineapple Salsa

Servings: -6

Author: Pamela

Ingredients

Salsa:
2 cups finely chopped fresh pineapple* you can use frozen/defrosted
1/2 cup finely chopped white onion or red onion both are more mild than yellow/brown onion
3 Tablespoons fresh lime juice from 1 ½ to 2 limes
1 jalapeno stemmed, seeded and finely chopped or a few dashes of hot sauce to taste
1/2 teaspoon sea salt
A few sprigs fresh mint finely chopped
A couple sprigs fresh cilantro finely chopped
Salmon:
1 side of wild salmon with the skin or skinless, as you prefer, 1 ½ to 2 pounds
½ teaspoon regular paprika
½ teaspoon smoked paprika
½ teaspoon garlic powder
Sea salt and pepper to taste
Unrefined olive oil

Instructions

Preheat the oven to 400 degrees.
Make the salsa by combining all the ingredients in a bowl and set aside.
Pat the salmon dry with paper towels. Transfer the salmon to a parchment lined baking sheet and score the salmon on the flesh side, making cuts halfway to ¾ through the fish.
Sprinkle the paprika, garlic powder, salt and pepper over the fish and then drizzle with olive oil. Rub it all through the fish.
Roast in the oven until almost cooked through, about 9 minutes for one-inch thickness.
Turn on the broiler. Set to HI if your oven has that option.
Position the salmon about 6 inches from the heat source and broil for 1-2 minutes or until just slightly browned. Watch it and don’t leave the oven just in case!
Serve with pineapple salsa.

Notes

*I know it’s an extra step but grilling the pineapple and then dicing it is delicious here! Cut pineapple in half lengthwise, brush both sides with oil and I recommend brushing the grill with oil as well. Grill until you get nice char marks. You can also do half pineapple and half avocado.

To make this vegan, I like the idea of roasting cauliflower steaks with the same seasoning and adding some black beans to the pineapple salsa if protein is needed.