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Baked Pineapple & Ginger Salmon

This is a wonderful dish featuring baked salmon fillets with a sweet pineapple, ginger root sauce. Baked in foil with bok choy leaves, sliced red bell peppers and bean sprouts. Tender, juicy and best of all, good for you meal.


  • 1 pnd bag of frozen wild caught salmon fillets
  • 1 red bell pepper (minced)
  • 1 tbls minced fresh ginger root
  • 3 green onion stalks
  • 1 can drained and rinsed or 1 pnd fresh bean sprouts
  • 3 tbls of pineapple juice from a can of pineapple chunks in 100% juice (do not add any pineapples to sauce. You will save the pineapples to serve along side your salmon as a side.
  • 2 tbls less sodium soy sauce
  • 1 tsp sesame seed oil
  • Ground black pepper to taste
  • 1 large handful of fresh Bok Choy leaves


  • Preheat oven to 350 degrees
  • In a small bowl, add pineapple juice. Save pineapple chunks to serve as a side
  • Tear off a large square of tin foil and place on a baking sheet
  • Lay some of your Bok Choy leaves on to the tin foil
  • Add 2 tbls minced bell pepper on top of leaves
  • Lay 1 green onion stalk on top (remove the bulb, you only want the green leafy stalk)
  • Sprinkle on some bean sprouts
  • Spoon 1 tbls of your pineapple ginger sauce over these veggies
  • Lay 1 salmon fillet on top
  • Spoon 1 tbls more of your sauce on top of fillet
  • Shake some black pepper on top
  • Roll foil up and around all and enclose tightly
  • Bake for 15 mins in a preheated 350 degree oven

To serve:

  • Lay 1 foil wrapped fillet on to a plate and¬†carefully open foil. ¬†(it will be hot and steamy so be careful)
  • Using a spatula, remove ingredients from foil and place on to plate scraping the veggies to one side of the fish.
  • Serve your pineapple chunks with the meal on the other side of the fish.