Today’s recipe is sure to make your taste buds do backflips. at the same time it’s healthy, easy to cook (fellas, you CAN DO IT!), easy to clean up, and takes about 35 minutes to cook after you prep (marinate). I’m loving that you guys are emailing me your pictures when you cook Sunday Eats recipes. Keep them coming! I’m about to eat my salmon. Wooot woot!

Ingredients:
1 big piece of salmon filet
1 can pineapples (sliced/crushed or chunks)
1 onion
1 pepper
1 scallion
2 tablespoons chopped fresh ginger
2 cloves chopped fresh garlic
2 tablespoons soy sauce
1 tablespoon garlic powder

Crisp veggies:
1/2 cup water
2 tablepoons olive oil
1 tablespoon Mrs. Dash
1 cup each (fresh) carrots, broccoli, sugar snap peas

Directions:
Season salmon with salt pepper, and onion powder. Chop up all ingredients (onions, peppers, scallions, ginger, garlic) for salmon and marinate in shallow pan with soy sauce and seasonings for at least two hours. Use all the pineapple juice in the can mixed with the soy sauce (overnight is best though).

Lightly oil a baking pan big enough to fit salmon. Add salmon and cover with aluminum foil. Bake at 350 degrees for 25 minutes.

Then remove aluminum foil and continue to bake for 15 minutes, turning the oven to broil for the last 5 to get a nice brown color.

Veggies:
Using a wok, heat up the oil and seasonings. Toss in the veggies and constantly turn. The pan should be very hot.

Add a tablespoon of water twice to keep veggies from burning. Cook for 5 minutes or just until veggies get brightly colored. You want to keep them crisp and not cook too long. This retains the nutrients in the veggies!

Bon appetit!

If you try this recipe, send me a picture of your final dish to SundayEats@FreesWorld.com!

Previously: Sunday Eats: Free’s Feel Better Winter Tea