The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pineapple-roasted Salmon & Coconut Lime Rice
Give fresh, responsibly-sourced salmon the tropical treatment. Marinate with sweet pineapple and punchy chilli paste then bake until delicate and tender. Pair with fluffy brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens. Sesame seeds for a nutty crunch.
High protein
7 plants
Serving size
Ingredients
- 140g tinned pineapple (pineapple, pineapple juice)
- 200g sugar snap peas
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 pak choi
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 5 spring onion
- 4 salmon fillets (Fish)
- 1 unwaxed lime
- 4 tbsp desiccated coconut
- 200g brown rice (100% Brown Rice)
- 50g honey
- 2 tsp sesame seeds (Sesame)
- 1 handful of fresh coriander
Nutritional Information
Calories: 722
Protein: 39g
Carbs: 63g
Fat: 35g
Pineapple-roasted Salmon & Coconut Lime Rice
Give fresh, responsibly-sourced salmon the tropical treatment. Marinate with sweet pineapple and punchy chilli paste then bake until delicate and tender. Pair with fluffy brown rice flecked with coconut and zingy lime juice. Pak choi and sugar snap peas for greens. Sesame seeds for a nutty crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a grater & a sieve
Cook the rice & make the marinade
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, combine the honey, chilli paste (to taste), sesame seeds, 2 tsp oil and a pinch of salt in the large bowl
- Drain the pineapple and add the juice to the marinade. Add the salmon to the marinade bowl and mix to evenly coat
Prep time
- Slice 3 spring onions into 3cm pieces, then thinly slice the remaining for garnish. Halve the sugar snap peas widthways
- Trim the pak choi and cut into bite-sized pieces. Zest and quarter the lime. Roughly chop the coriander
Cook the salmon
- Place the salmon onto the lined baking tray, skin-side down. Place the pineapple chunks on top and drizzle over any remaining marinade
- Roast for 20 mins / air fryer 17 mins, until cooked through
Finish the rice
- Reheat the empty rice pan with 1 tbsp oil on a medium-high heat. Once hot, add the ginger & garlic paste and cook for 1 min
- Add the spring onion pieces, sugar snap peas and pak choi and cook for 2-3 mins
- Add the cooked rice, desiccated coconut and lime zest and cook for 1 min. Add the coriander and season with salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice on plates, topped with the salmon and pineapple. Garnish with the remaining spring onion and the lime wedges
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