Sweet and Tangy Baked Salmon

This is one of my all-time favorite dishes to make. It's so simple and incredibly satisfying. The soft, delicate texture and savory taste of the salmon combined with a sweet, tropical punch of warm pineapple along with balsamic-glazed Brussel sprouts and greens on the side all create a perfectly beautiful ensemble. WOW!

Ingredients FOR THE MARINADE:

• 4 salmon fillets

• 1 tablespoon fresh ginger, peeled and grated

• 2 tablespoons lemon juice

• salt and pepper

• 2 tablespoons olive oil

• 3 cloves of minced garlic

OTHER:

• 1/2 of a whole pineapple, peeled and cut into slices

• bag of shaved Brussel sprouts (if they aren't cut already, just slice them however you prefer) + balsamic glaze for seasoning

Instructions

• Mix together the ginger, lemon juice, olive oil, garlic, and salt/pepper for the marinate. Pour over the salmon fillets in a shallow dish and let sit at room temperature for 15 minutes, turning half-way through.

• Meanwhile, heat a pan on medium-high heat with olive oil. When ready, start sautéing the Brussel sprouts until cooked-through (about 8-10 minutes). When finished, top this off with some salt and balsamic glaze!

• Preheat the broiler with the rack in the top position. . Remove the salmon the marinate and pat dry with paper towels. Season lightly with salt. Place the salmon fillets and pineapple slices on a rimmed baking sheet. Brush the salmon and pineapple with the olive oil.

• Broil until the salmon is cooked through, 8-11 minutes, brushing the pineapple and salmon with more olive oil halfway through Serve the salmon topped with the pineapple and lime wedges if desired. Enjoy!

Recipe Notes If your salmon has skin on it, place it skin-side down on the baking sheet. The skin will come off nicely in one piece once it is cooked.