When I discovered that the most popular recipe on my site is my Chicken & Veggies Sheet Pan Dinner, I realized we all have something in common. Clearly we all love (and often need!) a quick and easy weeknight dinner! I’ve been meaning to make another sheet pan dinner for you guys and today I’ve got you covered with this recipe for Sheet Pan Pineapple Salmon Stir Fry.
This month’s Recipe Redux challenged us to come up with a sheet pan recipe, so that helped provide the motivation to get another sheet pan recipe to you faster! And it’s such a tasty one.
I love using pineapple juice in sauces and marinades. There’s an acidity that can tenderize many proteins. Plus it has an inherent sweetness that plays well with so many flavors. With this Sheet Pan Pineapple Salmon Stir Fry, the juice from a can of pineapple is combined with coconut aminos, agave nectar, and sesame seeds for a sweet and savory sauce that is poured over everything.
As with all of my recipes, it is a breeze to customize to what you need and want. Clueless what coconut aminos are? (FYI, it’s the sap from coconut blossoms is aged.) You can easily use soy-sauce instead. You can use maple syrup or honey in place of agave. I shared the specific veggies I used in the recipe below, but you can easily use whatever vegetables you prefer or have on hand. Gosh, even if you didn’t like salmon (not sure if we can still be friends 😉 ), you could totally substitute chopped chicken breast, tofu, pork, or shrimp, too.
Also, I have one note time-saving note about the recipe. The most time-consuming step is chopping vegetables. If you have minimal time to make dinner in the evenings I would suggest chopping your vegetables within a couple days ahead of time, or even purchasing pre-sliced/ chopped vegetables.
Oh, and the rice you see served with my Pineapple Salmon Stir Fry dinner? Totally cheater rice. It was just one of those bags of 90 second microwavable jasmine rice. You can also prep rice beforehand, or freeze the leftovers from a double batch to thaw when needed. Do what works for you!
Give my Sheet Pan Pineapple Salmon Stir Fry dinner a try and let me know what you think! Also, if you make it or any version of it (i.e. different veggies or protein), please take a picture and share it to the Nutrition to Fit Facebook Page or to Instagram tagging @nutritiontofit and #nutritiontofit!
Sheet Pan Pineapple Salmon Stir FryPrint
- 8 c. raw chopped vegetables (I used red onion, bell pepper, mushrooms, broccoli, snow peas, and carrots)
- 1 lb salmon fillet cut into 4 pieces
- 1 can 20 oz pineapple chunks in juice (reserve the juice)
- 1/3 c. coconut aminos or low-sodium soy sauce
- 2 Tbsp agave nectar
- 1 Tbsp sesame seeds
- Preheat oven to 425 degrees.
- Carefully line a sheet pan with aluminum foil.
- Combine all vegetables and pineapple chunks on the sheet pan.
- Place the 4 salmon fillets on the sheet pan between vegetables.
- Whisk together the reserved pineapple juice, coconut aminos, agave, and sesame seeds. Pour over salmon and vegetables.
- Bake for 12-15 minutes (will vary depending on thickness and size of fillets).
- Turn your oven on high broiler and broil for 2 minutes, or until vegetables are slightly crispy and salmon is slightly golden brown. Watch carefully, some ovens will broil much faster than others!
- Remove from oven and allow to cool a few minutes before serving.
- If desired, serve salmon and vegetables over rice or another grain. Drizzle everything with the reserved sauce.