Sheet Pan Pineapple Salmon with Bell Peppers
- 4 red bell pepper (sliced)
- 1 tbsp olive oil (extra virgin)
- 454 g salmon fillet
- sea salt & black pepper (to taste)
- 2 cups pineapple (cored & sliced into rounds)
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Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
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In a large bowl, toss the sliced bell peppers with the olive oil. Transfer to the perimeter of a baking sheet, and add the salmon fillets to the middle.
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Sprinkle the salmon with salt and pepper, then top with the pineapple slices. Place the baking sheet in the oven for 30 minutes.
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After 30 minutes, divide the peppers, salmon, and pineapple between plates. Enjoy!
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