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 with Coconut Lime Rice & Pak Choi
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
- 1 tbsp chilli paste (use a quarter) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g brown rice (use half) (100% Brown Rice)
- 80g sugar snap peas (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 unwaxed lime (use half)
- 1 salmon fillet (Fish)
- 3 spring onion
- 2 tbsp desiccated coconut (use a quarter)
- 1 pak choi (use half)
- 30ml hot honey (honey, chilli extract)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 716
Protein: 39g
Carbs: 68g
Fat: 32g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g brown rice (100% Brown Rice)
- 1 unwaxed lime
- 30ml hot honey (honey, chilli extract)
- 1 tsp sesame seeds (Sesame)
- 80g sugar snap peas
- 2 tbsp desiccated coconut (use half)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 3 spring onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pak choi
- 1 handful of fresh coriander
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 665
Protein: 38g
Carbs: 56g
Fat: 32g
Pineapple-roasted Salmon with Coconut Lime Rice & Pak Choi
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, an ovenproof dish, a sieve & a grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Marinate & prep
- Meanwhile, in the large bowl, mix together the honey, sesame seeds, the half pack of chilli paste (add less for less heat), 1 tsp oil and a pinch of salt
- Add the half tin of pineapple chunks (with its juice) to the marinade, along with the salmon. Mix to coat and set aside
- Slice 2 spring onions into 3cm pieces, then thinly slice the remaining. Zest and quarter the lime
- Trim and cut the pak choi into bite-sized pieces. Roughly chop the coriander
Cook the salmon
- Place the salmon into the ovenproof dish, skin-side down
- Place the pineapple chunks on top and drizzle over any remaining marinade
- Bake for 20 mins / air fryer 17 mins, until cooked through
Finish the rice
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the ginger & garlic paste, cook for 1 min, then add the spring onion pieces, sugar snaps and pak choi
- Cook for 2-3 mins, then add the cooked rice, lime zest and the half pack of desiccated coconut. Cook for 1 min, then add the coriander. Season with salt to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between bowls, topped with the salmon and pineapple chunks. Squeeze over the juice from half the lime (or to taste)
- Garnish with the remaining lime wedges and the sliced spring onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.