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+ servings

Sheet Pan Sweet and Sour Salmon

Servings 4 servings


  • 4 salmon filets
  • 1 tbsp olive oil
  • 1 organic green bell pepper cut into 2 inch chunks
  • 2 organic red bell peppers cut into 2 inch chunks
  • 1 organic red onion cut into 2 inch chunks
  • 2 cups fresh organic pineapple chunks
  • 1 cup pineapple juice I used fresh
  • 1 cup raw LOCAL organic honey
  • 1/3 cup Simple Truth organic ketchup 
  • 2 tbsp coconut aminos
  • 1 clove garlic minced
  • 2 tsp corn starch mixed in 2 tbsp water to thin


  1. Preheat oven to 375 and coat a cooking sheet with olive oil. Lay the salmon skin side down surrounded by chopped vegetables.
  2. 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. 
  3. 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.
  4. Remove from oven and brush with additional sauce. Serve over a bed of jasmine rice if desired.