Preheat oven to 425 degrees. Spray a large rimmed baking pan with nonstick spray; arrange half of the pineapple, grapefruit, and lime slices in prepared baking pan; set aside.
This Tropical Baked Salmon has lots of citrus flavors to compliment the salmon. Make a healthy meal for dinner tonight packed with protein.
Servings and Ingredients
|½ medium pineapple, peeled, cored, and sliced; divided|
|1 grapefruit, sliced; divided|
|2 limes, sliced; divided|
|3 tbsp. Full Circle Market organic virgin coconut oil|
|2 tsp. lime zest|
|2 tbsp. fresh grapefruit juice|
|1 tbsp. Full Circle Market organic light-color agave nectar|
|1 tbsp. Luvafoodie seafood spice blend|
|1 (2-lb.) Verlasso whole Atlantic skin-on salmon|
|Fresh basil, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Small microwave-safe bowl
- Paper towels
Combine coconut oil, lime zest and juice, grapefruit zest and juice, agave nectar, and spice blend in a small microwave-safe bowl. Microwave on HIGH for 10 to 20 seconds or until coconut oil melts; set aside.
Pat salmon dry with paper towels. Place salmon, skin side down, on top of fruit slices. Arrange remaining fruit slices on top of salmon. Drizzle coconut oil mixture over salmon. Bake for 25 to 30 minutes or until salmon flakes easily with a fork (145 degrees). Remove salmon and fruit from oven. Garnish with fresh basil, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 125mg
- Sodium: 100mg
- Total Carbohydrates: 31g
- Protein: 46g
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