Serves 4 

Directions:

1. Lay salmon fillets in a 9×9-inch baking dish or large shallow bowl and set aside.
2. In a small bowl, make a marinade by combining coconut sugar, ½ cup reserved juice from pineapple slices, soy sauce, mustard, garlic, and red pepper flakes.
3. Pour half of the marinade over the salmon. Cover remaining marinade and refrigerate for later use. Marinate salmon in refrigerator for 15 minutes. Turn over fillets and marinate another 10 minutes.
4. While fillets are marinating, preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray.
5. Place salmon, skin side down, on prepared baking sheet and bake 15 to 20 minutes, or until salmon flakes easily with a fork.
6. While the salmon is cooking, heat a grill pan to medium and grill the pineapple sliced 1 to 2 minutes on each side.
7. Remove reserved marinade from refrigerator, uncover, and whisk in vinegar and olive oil to make a salad dressing.
8. Divide spinach leaves between 4 salad plates. Arrange equal portions of the grilled pineapple slices, tomatoes, avocados, and cheese crumbles on each plate. Top each plate with a cooked salmon fillet. Drizzle salad dressing over top and serve.

Per Serving: Calories 469 | Fat 24g | Carb 35g | Fiber 5.5g | Sugar 27.5g | Protein 32g