Seasoned baked salmon topped with a tropical fruit salsa, nutritious brown rice, and roasted asparagus makes this dish a family favorite.


Salmon with Fruit Salsa

  • 1-1/2 cup fresh pineapple, diced
  • 1-1/2 cup fresh orange sections, diced
  • 1-1/2 tbsp. fresh cilantro, chopped
  • 2-1/2 tsp. red onion, diced
  • 1 tsp. jalapeno, de-seeded, diced
  • 1-1/2 tbsp. brown sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. orange zest
  • 5 ea. Atlantic salmon
  • 3-3/4 cup brown rice, cooked (following pkg directions, omitting salt)
  • 5 ea. cilantro sprigs
  • 1-1/4 tsp. orange zest 

Roasted Asparagus

  • 1-1/4 lb. fresh asparagus
  • 1/2 tsp. olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper


Salmon with fruit salsa

  1. In a bowl, mix the pineapple, oranges, cilantro, red onion, and diced jalapeno; refrigerate.
  2. Pre-heat oven to 325F.
  3. In another bowl, combine the sugar, salt, pepper and orange zest, rub mixture on salmon.
  4. Bake the salmon for 10-12 minutes, or until an internal temperature of 145F is reached.

Roasted Asparagus

  1. Pre-heat oven to 350F.
  2. Lay asparagus out flat on a baking sheet, rub asparagus with olive oil and season with salt and pepper. 
  3. Bake for 15 minutes or until the asparagus is tender.

Plate Assembly

For each serving, place salmon filet atop 3/4 cup brown rice, topped with 1/2 cup fruit salsa, along with the asparagus divided equally. Garnish with cilantro and orange zest.

All LiVe Well plates meet a criteria of less than 600 calories, 700 mg sodium, and 30% calories from fat.