Sheet pan pineapple salmon stir fry is an easy and delicious healthy weeknight dinner. You can use any vegetables you have or prefer and in less than thirty minutes you've got dinner on the table. free from: wheat/ gluten, soy, dairy, egg, shellfish, tree nuts, peanuts
Course: Main Course
Author: Lindsey Janeiro, RDN, LDN
1can (20 oz)pineapple chunks in juice(reserve the juice)
1lbsalmon filletcut into 4 pieces
2cupsbell pepper, julienned
1cupred onion, sliced
1 cupsnow peas
Preheat oven to 425 degrees and carefully line a sheet pan with parchment paper, a silicone baking mat, or aluminum foil.
In a small bowl, whisk together pineapple juice, coconut aminos, honey, and sesame seeds.
Combine all vegetables and pineapple chunks on the sheet pan and place the four salmon fillets between the vegetables.
Pour sauce over the salmon and vegetables.
Bake for 12-15 minutes (will vary depending on thickness and size of fillets, but the internal temperature of safely cooked fish is 145F).
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, quinoa, or another grain. Drizzle with the sauce from the pan.
You can use any fresh vegetables you prefer, the total chopped vegetable yield should be about 8 cups.Low-sodium soy sauce can be used instead of coconut aminos, but the recipe will no longer be gluten or soy-free.