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Pan Seared Salmon with Pineapple Cilantro Salsa

Paleo Salmon

Today’s recipe post is perfect for the spring weather.

Wild caught salmon is a fatty cold water fatty fish that is bursting with anti-inflammatory omega-3 fats.

And omega-3 fats are really good for you.  

Just a few benefits of omega-3 fats: 
• support your heart health
• support your brain health
• support the development of growing brains
• improve pain syndromes

Getting wild-caught fatty cold-water fish into your diet several times a week is great for your body! If you don’t have a reliable local source for wild-caught sustainable seafood, I highly recommend Vital Choice products.

And as the weather keeps warming up this spring, it’s a great time to start incorporating some fresh flavors into your dishes like asparagus and pineapple.

Juicy sweet pineapple is the perfect foil for fatty rich salmon.  And asparagus, the ideal veggie partner with salmon adds a colorful green base along with prebiotic fiber for optimal gut health.


Serves 4


  • 1 cup cubed pineapple, finely chopped
  • 1/2 green bell pepper or poblano chili, diced
  • 1/4 red onion, diced (about 1/4 cup)
  • 2 tablespoons fresh cilantro leaves, chopped
  • 1  lime, zested and juiced
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground cayenne or paprika
  • 1 pound wild salmon filets, skin removed
  • 1 tablespoon Sriracha
  • 1 pound asparagus trimmed


Prepare the salsa. Place the pineapple, pepper, onion, cilantro, lime zest and juice, half the salt, and cayenne or paprika in a small bowl, toss well.

Preheat the grill over high heat. Sprinkle the salmon with the remaining salt.  Spread the Sriracha over top. Place the salmon and asparagus on the grill and cook 4 to 5 minutes for the asparagus, turning the salmon once continuing to cook the salmon 3 to 4 minutes more until the salmon is still pink instead but no longer translucent.

Serve immediately with the asparagus and the salsa.

Nutritional Stats Per Serving (1/4 pound salmon 1/2 pound asparagus) 235 calories, 27 g protein, 16 g carbohydrates, 7 g fat (1 g saturated fat), 62 mg cholesterol, 9 g sugars, 5 g fiber, 421 mg sodium.


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