Pineapple Glazed Salmon with Wild Rice

Step 1

Preheat the oven to 400ºF. Wash & cut the broccoli into florets.

Step 2

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.

Step 3

In a small bowl, add 1 tbsp of pineapple juice per serving (from the canned pineapple), soy sauce & sriracha. Stir to combine.

Step 4

Pour the marinade over the salmon & flip the salmon to coat completely. Leave the salmon flesh-side down & marinate for 10-15 min.

Step 5

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.

Step 6

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.

Step 7

Meanwhile, heat the wild rice according to package instructions. Season with salt & pepper.

Step 8

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!