Oven, Stovetop, Sheet Tray, Pot (small), Knife
Preheat the oven to 400ºF. Wash & cut the broccoli into florets.
On a sheet tray lined with parchment paper, add the broccoli. Add a generous drizzle of olive oil. Season with salt & pepper. Roast in the oven for 15-20 min at 400ºF.
In a small bowl, add 1 tbsp of pineapple juice per serving (from the canned pineapple), soy sauce & sriracha. Stir to combine.
Pour the marinade over the salmon & flip the salmon to coat completely. Leave the salmon flesh-side down & marinate for 10-15 min.
Remove the broccoli from the oven. Add the salmon to the sheet tray, skin-side down & pour half of the marinade on top. Roast for 12-15 min or until the salmon is almost fully cooked.
Remove the tray from the oven & top the salmon with the pineapple slices. Pour the remaining marinade over the salmon with an extra drizzle of oil. Broil on high for 4-5 min.
Meanwhile, heat the wild rice according to package instructions. Season with salt & pepper.
Remove everything from the oven once fully cooked & crisp. Serve the salmon & broccoli with the wild rice. Top with fresh herbs if you have them. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pineapple Glazed Salmon with Wild Rice" contains 669 Energy, 33 g of Fat, 51 g of Carbohydrates, 45 g of Protein, 5 g of Fiber.