Jamaican Jerk Salmon with Pineapple Cabbage Slaw

Ingredients

• 4 skin-on salmon fillets, 5 to 6 ounces each
• 2 tablespoons olive oil, divided
• 2 tablespoons salt-free Jamaican jerk seasoning
• 1 teaspoon brown sugar
• 1 teaspoon finely grated lime zest
• 3/4 teaspoon kosher salt, divided
• 3 cups thinly sliced red cabbage
• 1 cup shredded carrot
• 1 cup fresh pineapple, cut into small cubes
• 3 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• Lime wedges, for serving

Steps

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the salmon dry. Mix 1 tablespoon olive oil with the jerk seasoning, brown sugar, lime zest, and 1/2 teaspoon salt. Rub the mixture over the top and sides of the salmon.
3. Place the salmon skin-side down on the baking sheet. Roast for 10 to 12 minutes, until it flakes easily and reaches 145°F in the thickest part.
4. While the salmon cooks, combine the cabbage, carrot, pineapple, scallions, and cilantro in a large bowl.
5. Whisk the lime juice, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Toss it with the slaw just before serving.
6. Divide the slaw among four plates, add the salmon, and serve with lime wedges.

Allergen note: Contains fish. Check the jerk seasoning label for additional allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.