Pineapple Coconut Honey Salmon and Roasted Asparagus

Have you ever had success with fruit and meat??? 

When Hubby and I were just married, 7 years ago, Hubby had this WONDERFUL idea to make chicken and apples. He had had it before and he "says" it was tasty. 

BOY WAS HE WRONG... 

Thankfully, I waited for him and my father-in-law to try the mixture. With pure disgusted looks on their face, I quickly ordered a pizza. I did not even think of tasting the chicken or the apples. 

 The reason I bring this past memory is I attempted Pineapple and Salmon. Hubby would not try the pineapple with the chicken and apples still in his mind. I did and there was a slight taste of Salmon but it was not terrible. I think the it would have been better on the grill but the oven had to do. 

The Ingredients:

Salmon

2 TBSP Dijon Mustard

2 TBSP Raw Honey

1 TBSP Coconut Aminos

shredded coconut

1 cup of fresh pineapple, chopped

The Directions:

Preheat oven 400 degrees. 

Mix Dijon, Raw Honey, Coconut Aminos and top the Salmon. Sprinkle Coconut on top and place pineapple pieces on top of the Salmon. 

Bake for 20 - 30 minutes. Serve with Roasted Asparagus.

ENJOY!!!!

Part of Real Food Wednesday, What's Cooking Wednesday