Ingredients
1 large head of broccoli
8 pineapple rings, fish or fillets
4 (6-ounce) skin-on salmon fillets
Kosher salt
Freshly ground black pepper
3 tbsp. sweet chili sauce
2 tbsp. extra-virgin olive oil
2 tbsp. toasted sesame oil
3 clove garlic, minced
1/2 tsp. crushed red pepper
2 bell peppers, any color, sliced into 1/4-inch slices
1 c. cooked brown rice, for serving, divided
Preparation
Step 1Preheat oven to 350º. Line a large rimmed sheet pan with foil and grease with cooking spray.Step 2Slice the broccoli to separate the stem and large florets. Slice off the bottom of the stem, peel the outer edge, and slice into ¼-inch thick slices. Slice top into bite-sized florets.Step 3Holding the sheet pan horizontally, lay out pineapple slices in a 2x4 rectangle in the center of the pan. Season each salmon fillet on both sides with salt and pepper, then lay each fillet over 2 pieces of pineapple.Step 4 In a large bowl, whisk together sweet chili sauce, olive oil, sesame oil, garlic, and red pepper. Brush over salmon fillet then toss remaining sauce with broccoli and peppers, and arrange vegetables around salmon on the sheet pan.Step 5Bake for 20 minutes, or until salmon flakes easily with a fork. Switch the oven to broil, and broil for 2-4 minutes, until the fish and vegetables begin to char. Step 6Serve salmon and vegetables over brown rice.
Made it? Let us know how it went in the comment section below!
