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Blackened Salmon with Pineapple Salsa - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 15 1/4 ounces drain Pineapple Tidbits
  • 1 3/4 cups halve Cherry Tomatoes
  • 1 1/4 cups dice Onion, Red
  • 2 cups peel, pit, and dice Avocado
  • 1 2/3 tablespoons juice Lime
  • 6 tablespoons seed and dice Jalapeño
  • 1 tablespoon Balsamic Vinegar
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 pounds Salmon Fillet
  • 2 tablespoons Olive Oil
  • 1 tablespoon Creole Seasoning

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz salmon and 3/4 cup salsa
  • 644 Calories
  • 40g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 208mg Sodium
  • 24g Total Carb
  • 3g Fiber
  • 17g Total Sugars (Includes 0g Added Sugars)
  • 48g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Midwest Modern Momma for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine pineapple, tomatoes, onions, avocados, lime juice, jalapenos, balsamic vinegar, salt, and pepper in a bowl.
  2. Divide among indicated number of quart freezer bags.
  3. Rub olive oil over salmon. Sprinkle creole seasoning over olive oil.
  4. Divide salmon among indicated number of gallon freezer bags. Place one quart bag in each gallon bag, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook salmon on stove over medium heat for 3 minutes per side, or until done.
  3. Serve with salsa.

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