Ingredients

The following ingredients have 2 Servings
  • 2 salmon fillets, skinnless, approx 5-6 ounces each
  • 1/2 medium pineapple, halved and sliced thin
  • 2 Tbsps unrefined coconut oil, or clarified butter (ghee)
  • 2 Tbsps raw honey
  • 2 large fresh garlic cloves, minced
  • 2 Tbsps fresh lemon juice
  • a small bunch of fresh parsley leaves, chopped
  • sea salt and pepper, to taste
  • a small red chili, minced, or a sprinkle of dried red chili flakes

Instruction

  • Preheat your oven to 400 degrees f.
  • In a small saucepan, melt the oil/butter over low heat.
  • Add honey, garlic, parsley, lemon and a pinch of sea salt. Whisk until well combined, then set aside.
  • Cut 2 sheets of 14-inch length foil. Divide pineapple slices among the sheets layering them in the center.
  • Place salmon fillets on top of the pineapple, and drizzle with the garlic butter sauce. Sprinkle with sea salt, pepper, and red chilies.
  • Pull the sides of foil inward to close the package, then roll the edges up. Try to leave a little room for the heat to circulate at the top, then seal well.
  • Transfer the packets to a flat, rimmed baking sheet and bake in the 400 degree f. preheated oven about 12-15 minutes, or until salmon is cooked through and flakes easily.
  • Bake time depends on thickness of your fillets.