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Pineapple crusted salmon recipe

Makes 8 servings


8 (4 oz.) salmon fillet
1 (20 oz.) can crushed pineapple in juice, drained
¾ tsp. crushed red pepper seasoning
⅓ cup brown sugar
2 tsp. lemon pepper seasoning


Preheat oven to 350⁰F. Combine drained pineapple, lemon pepper, crushed red pepper and brown sugar in bowl. Refrigerate mixture at least 20 minutes. Spray baking pan with nonstick spray. Place salmon on pan; cover each fillet with pineapple mixture. Bake uncovered for 20-30 minutes. Salmon is done when internal temperature is at or above 145⁰F.

Nutritional analysis: 280 calories, 12 g fat, 22 g protein, 18 g carbohydrates, 0 g fiber, 75 mg sodium

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