Salmon with Pineapple Salsa

Delicious and healthy.  Two of my favorite words and even better that they best describe this dish. The only real splurge here is the salmon.  Have your fishmonger slice and weigh the amount you'll need for yourself, your hubs, friends, whomever you're cooking for.  Then, as my last post suggested {Grocery Spending}, the leftover pineapple salsa can be used in another meal...example: on shrimp tacos or just spooned over brown rice.  Look at me, always thinking!  : )  The salsa will keep for at least 4-5 days in an airtight container in your fridge so feel free to double the recipe if you like!  Just make certain to place the salsa, uncooked, into another container for later use.

Let's begin, shall we!

Get your veggies out and onto a cutting board for the prep work.  You'll also need 1 can of chunk pineapple in juice, not heavy syrup {hello! fat}.  Fresh pineapple is best but I was in a hurry Dylan was starving so the can worked faster than butchering an entire pineapple and covering my counter in sticky pineapple juice.

Dice 1 green bell pepper, 1 red onion {or half if you aren't a huge onion fan}, 1 jalapeno {again-half if you aren't a huge fan}.  Slice 1 lime in half.  A little trick with the lime: before you half it, press down on it with the palm of your hand and roll back and forth.  This simply releases the juice from the flesh and skin so you get more of the good stuff out when you slice and squeeze. 

In medium size bowl, stir together: pineapple with some of the juice from the can, diced onion and peppers.  Squeeze lime juice over.  Add about 6 dashes of low sodium soy sauce.  Stir. 

Spray Pyrex with pam or brush with olive oil, place salmon in dish, salt and pepper, and cover salmon with the salsa. I'm talking apply so much of the salsa that you can no longer even see the fish. This ensures those yummy flavors settle in.

My fish is playing hide and seek.  He's under there, I promise!

Pop it into the oven on 400 degrees for 20-25 minutes.  Presto!  It's ready to be devoured.  Hubs requested a baked potato as his side.  For me, just the salmon and salsa alone worked well {especially while heeding the loss of my "love weight" I've gained since the wedding}. "Love Weight" defined: When you eat like a little piggy, while super happy and cooking constantly to impress your new husband and the scale nudges north about 10 {aaheem} 5 pounds.  This weight must quickly be shed prior to Spring : ) Again, that's why this is such a great recipe.  It's delicious and healthy.  In my endeavour to shed said weight, I'll be posting more waistline conscious meals in the near future. Enjoy!