Sheet Pan Pineapple Salmon Fajita

Serve salmon over  roasted veggies and pineapple over rice or in tortillas 'fajita style'
Serve salmon over roasted veggies and pineapple over rice or in tortillas ‘fajita style’

Sheet Pan Pineapple Salmon Fajitas is another tried and tested all-in-one sheet pan meal that is easy to prepare and produces impressive results. Served as is, on cooked white rice or in pre-warmed tortillas ‘fajita-style’, this week night dinner dish comes together very quickly and looks as good on the plate as it tastes on your fork. Pineapple chunks in a tin are delicious in this dish but its just as easy to cut up a ripe pineapple. I wait until they come on sale at my local discount grocery and they really are a terrific treat!

Elsewhere on this Blog I’ve extolled the considerable virtues of salmon as a healthy protein choice. This versatile fish would not ordinarily be considered for a restaurant-type fajita. But, it really is delicious and benefits particularly in this case by the inclusion of ripe pineapple if available.

Pineapples were first encountered by Europeans exploring what is now South America in the 17th century. The popular fruit gets its name because it looks something like a large pine cone. Particularly rich in Vitamin C, pineapples also contain Vitamins A, B6, E and K and the minerals Folate, Zinc, Iron, Calcium, Magnesium, Phosphorus, and Potassium. Taken together they help fight viral and bacterial infections and aid in strengthening bones. Pineapples also contain the antioxidant bromelain which has been shown to lower inflammation.

Coconut oil, honey. lime juice combine with cumin, chili powder garlic powder and salt and pepper to marinate this delicious salmon dish
INGREDIENTS
2 tablespoons coconut oil, melted (or canola oil)
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
2-4 Salmon Fillets (approx 6 oz each)
1 1/2 lbs new potatoes or yellow potatoes cut into 1/2″ wedges
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
1 tablespoon minced seeded jalapeno pepper
1 ripe pineapple (approx 2 lbs)
or
2 cans (8 ounces each) unsweetened pineapple tidbits, drained
Start by preheating your oven to 425°. 
Combine Chili Powder with Cumin, Garlic Powder and Kosher Salt...
Start by preheating your oven to 425°.
Combine Chili Powder with Cumin, Garlic Powder and Kosher Salt…
...stir into a medium bowl with melted coconut oil, honey and lime juice
…stir into a medium bowl with melted coconut oil, honey and lime juice
Prepare peppers, onion and potatoes and...
Prepare peppers, onion and potatoes and…
...toss together in a large bowl with Jalapeño...
…toss together in a large bowl with Jalapeño…
... and pineapple
… and pineapple
Brush honey spice mixture onto salmon fillets
Brush honey spice mixture onto salmon fillets
Then, pour remaining honey spice mixture into veggies and toss to combine
Then, pour remaining honey spice mixture into veggies and toss to combine
Spread evenly on two greased 15x10x1-in. baking pans (I was feeling whimsical and used a large pizza pan)
Spread evenly on two greased 15x10x1-in. baking pans
(I was feeling whimsical and used a large pizza pan)
Top veggies with salmon fillets and brush with any remaining honey spice mixture
Top veggies with salmon fillets and brush with any remaining honey spice mixture
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler
Roast 10 minutes, rotating pans halfway through cooking.
Remove pans from oven; preheat broiler
Broil salmon mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and salmon flakes when tested with a fork, 3-5 minutes
Broil salmon mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and salmon flakes when tested with a fork, 3-5 minutes
Serve as is, on cooked white rice or in  6" pre-warmed tortillas
Serve as is, on cooked white rice or in 6″ pre-warmed tortillas
Serve with toppings like salsa, Pico de gallo, sliced avocado, guacamole, sour cream, shredded cheese and lime wedges as desired

2 thoughts on “Sheet Pan Pineapple Salmon Fajita

  1. Pingback: Sheet Pan Pineapple Chicken Fajitas | VeteranMovesforMenIntheKitchen.com

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