Baked Salmon with Fruit and Vegetable Sauce
A colorful weeknight dinner featuring tender baked salmon fillets topped with a vibrant sauce of pineapple, tomato, and onion, served alongside roasted cauliflower and potatoes. The sweet-savory sauce complements the rich fish perfectly.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 4 fillets salmon fillets
- 2 cups cauliflower florets
- 1 lb potatoes
- 1 cup pineapple chunks
- 1 medium tomato
- 1 medium onion
- ½ cup heavy cream
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Cut potatoes into 1-inch cubes and toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet with cauliflower florets; roast for 20 minutes.
- 2
While vegetables roast, chop onion and tomato. In a skillet over medium heat, add 1 tbsp olive oil and cook onion until soft, about 5 minutes.
- 3
Add tomato and pineapple chunks to skillet; cook until tomatoes break down and mixture thickens slightly, about 5 minutes.
- 4
Stir in heavy cream and simmer until sauce coats the back of a spoon, about 3 minutes. Season with salt and pepper.
- 5
Place salmon fillets on a separate baking sheet, season with salt and pepper, and bake for 12-15 minutes until opaque and flakes easily with a fork.
- 6
Serve salmon topped with the fruit-vegetable sauce, alongside the roasted potatoes and cauliflower.
- 7
Garnish with fresh herbs like parsley or dill if you have them.
Tools you’ll need
- baking sheet
- skillet
- knife
- cutting board
- mixing bowl
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