Sheet Pan Asian Chimichurri Salmon with Pineapple and Snap Peas
Obsessive worthy Sheet Pan Asian Chimichurri Salmon is wonderfully juicy, tender, and flavorful all baked with crisp tender snap peas and fresh sweet pineapple in ONE PAN for an easy, satisfying meal-in-one. that tastes totally gourmet! You will fall in love with this sheet pan wonder!
Servings 4 servings
Ingredients
- 4 (6 oz.) salmon fish fillets
- 1/4 cup low sodium soy sauce
- 1 fresh pineapple chopped into 1” chunks
- olive oil
- 1 tablespoon brown sugar
- 3 cups snap peas, ends trimmed, not snow peas
- salt and pepper
Asian Chimichurri
- 3/4 cups fresh cilantro leaves and stems packed
- 1/4 cup fresh basil leaves packed
- 1/4 cup fresh mint leaves packed
- 2 garlic cloves peeled
- 1/2 inch piece ginger peeled, roughly chopped
- 2 green onions roughly chopped
- 1 jalapeno deveined seeds separated, roughly chopped
Add later:
- 1 1/2 tablespoons olive oil
- 1 tablespoon quality hoisin sauce (Lee Kum Kee or Kikkoman)
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon fish sauce (may sub soy sauce)
- 1/2 tablespoon lime juice
- 1/8 teaspoon EACH salt and pepper
- 1/8 teaspoon pepper
Instructions
Asian Chimichurri
- Add cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) to food processor and pulse until coarsely chopped, pushing sides down as needed. Add olive oil, hoisin sauce, rice wine vinegar, fish sauce, lime juice, salt and pepper and continue to pulse until finely chopped and well combined. If you like more heat, add some jalapeno seeds to taste.
Marinade
- Remove ½ cup chimichurri to a shallow large bowl/dish or large freezer bag and whisk together ¼ cup soy sauce. Add salmon and marinate 30-60 minutes at room temperature. Meanwhile you can prep your pineapple/snap peas.
Bake
- When read to bake, preheat oven to 400 degrees F. Line baking sheet/jelly roll pan with foil and spray with cooking spray. Add pineapple, 1 tablespoon brown sugar and one tablespoon olive oil and toss to coat. Bake 5 minutes. NOTE: I used a large jelly roll pan but everything will fit on a baking sheet - it will just be snug.
- Remove from oven and add snap peas. Toss peas with 1 tablespoon olive oil, 1 tablespoon chimichurri. 1/4 teaspoon salt and 1/8 teaspoon pepper. Push pineapple and snap peas to one side of the pan. Dab excess marinade from salmon with paper towels and add to pan with pineapple and snap peas.
- Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)* Broil salmon and veggies for 1-2 minutes or until salmon is golden. Spoon additional Chimichurri over salmon if desired (taste first).
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!
**Cooking time will vary depending on the size and thickness of your salmon fillets. Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness of salmon. An instant-read thermometer into the thickest part of the fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F for more well-done.