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Preheat oven to 375 and coat a cooking sheet with olive oil. Lay the salmon skin side down surrounded by chopped vegetables.
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In a small pan whisk together pineapple juice, honey, ketchup, coconut aminos and garlic. Heat over medium and quickly whisk in thinned corn starch. Bring to a boil, whisking constantly and set aside. Sauce will continue to thicken as it cools.
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Drizzle sauce evenly over salmon and veggies. Cover with foil and bake for 15 minutes. Remove foil and broil for another 7-10 minutes until the top starts to blacken. The crispier the better.
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Remove from oven and brush with additional sauce. Serve over a bed of jasmine rice if desired.