Looking to get more omega-3 healthy fats into your diet? Look no further! This Hawaiian-inspired Pineapple Lime Salmon Slaw will take your tastebuds on a tropical vacation, all while nourishing your body. With mega anti-inflammatory properties, plus protein and fiber, you’ll be feeling fabulous and satiated for hours!
For the salmon
- 2 uncooked skin-on sockeye salmon fillets
- 1/2 cup pineapple lime vinaigrette, below
For the pineapple lime vinaigrette (makes 1 cup)
- 1/4 cup EACH pineapple juice, lime juice, apple cider vinegar and extra virgin olive oil
- 1 tbsp low sodium tamari or coconut aminos
- 2 tsp finely grated or minced fresh ginger
- a few pinches of pink sea salt and chili flakes
For the slaw:
- 1 1/2 cups thinly shredded purple cabbage
- 1 cup grated or shredded carrot
- 3/4 cup sugar snap peas, diagonally sliced
- 3/4 cup EACH red and yellow bell pepper, diced
- 1/2 cup defrosted edamame beans
- 1 green onion, diagonally sliced (white and light green parts only)
- 3 tbsp roughly chopped macadamia nuts (optional)
- 1/3 cup loosely packed and roughly torn cilantro
- 1 tsp sesame seeds
- sunflower sprouts, to garnish
- In a glass jar or sealable container, shake up the ingredients fro the pineapple lime vinaigrette. Reserve half for slaw dressing and use the other half as the marinade for your salmon.
- Place the fish in the marinade and refrigerate for at least 30 minutes.
- Meanwhile (or any time before you’re ready to cook the fish), prepare the slaw by mixing together all ingredients as listed above in a large bowl. Drizzle a few tablespoons of the dressing over top and toss well to coat.*
- When ready to cook, preheat the oven to 400F. Line a baking sheet with foil** and lay the marinated salmon fillets, skin side down, on top. Bake for 15-25 mins (depending on fillet thickness) or until the internal temperature reaches 145F. (If you don’t have a thermometer, the inside of the fillets should be opaque and flaky.)
- Once cooked, remove the salmon from the oven and use a flipper or spatula to separate the flesh from the skin.
- Depending on your preference, you can either divide the slaw between two bowls and place the salmon fillets on top, or mix them into the slaw, breaking them up into small pieces with a fork.
- Garnish with sunflower sprouts and serve.
*If you’d like, the slaw can be made up to 2 days in advance. Once tossed in vinaigrette, its flavours will intensify over time.
**You can use parchment if you like, but I find that the salmon skin sticks well to foil and makes it easier to separate from the flesh when ready to serve.
- Category: dinner
- Method: bake
Keywords: salmon, seafood, healthy salmon recipes, gluten free, dairy free, low sugar, Hawaiian, healthy dinner recipes, meal prep recipes, healthy lunches, anti-inflammatory recipes