Salmon with Pineapple Tomato Salsa

Salmon with Pineapple Tomato Salsa

Valerie's Kitchen 262

"A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes."

Ingredients 1 h 10 m {{adjustedServings}} servings 479 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
  3. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
  4. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.
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Reviews 69

  1. 97 Ratings

Valerie's Kitchen

As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks!


Refreshing and delicious would be the best description for this dish. It is a perfect summer meal not only because it takes advantage of ingredients at their peak, but when it is hot and humid, the last place one wants to be is cooking over a hot stove. Just a few suggestions/minor changes: 1) DON’T cook the salsa with the fish. The coolness of the salsa makes a nice compliment to the warm fish. 2) Do make more of the salsa. It’s good. 3) I add a bit more broth than suggested. The first time I made this recipe, all the broth evaporated and the fish stuck to the bottom of the pan (I also prefer to use vegetable broth, but that is a taste preference.) 4) The lemon pepper isn’t enough; we add more seasonings to give the fish extra flavor. Oregano leaves are a must and – depending on my mood – cayenne pepper/red pepper flakes (for a little oomph) or cinnamon (for sweetness). I usually serve this recipe with mashed sweet potatoes (they add some substance to the meal, but still keep it semi-healthy), but asparagus, an avocado salad or Waldorf salad would all be good accompaniments.


this was a excellent seafood recipe. I only changed on thing I cooked the salsa with the salmon and it came out beautiful.