Sheet Pan Asian Chimichurri Salmon with Pineapple and Snap Peas

INGREDIENTS

salmon fish fillets

1/4 cup

low sodium soy sauce

fresh pineapple chopped into 1” chunks

olive oil

1 tbsp

brown sugar

3 cups

snap peas, ends trimmed, (not snow peas)

salt and pepper

3/4 cup

fresh cilantro leaves and stems (packed)

1/4 cup

fresh basil leaves (packed)

1/4 cup

fresh mint leaves (packed)

garlic cloves (peeled)

1/2

inch piece ginger (peeled, roughly chopped)

green onions (roughly chopped)

jalapeno deveined (seeds separated, roughly chopped)

1 1/2 tbsp

olive oil

1 tbsp

quality hoisin sauce ( (Lee Kum Kee or Kikkoman))

1 tbsp

rice wine vinegar

1/2 tbsp

fish sauce ((may sub soy sauce))

1/2 tbsp

lime juice

1/8 tsp

EACH salt and pepper

1/8 tsp

pepper