Oven Roasted Salmon with Pineapple and Tomatoes

by: Chef Mike Shannon

Compatible Wolf Appliances:


Roasting fish in the Wolf Convection Oven is a great way to take the guesswork out of delicate cooking and removes the lingering smell of fish in your kitchen. This simple recipe brings the sweetness of pineapple together with the brightness and acidity of tomatoes, which is a perfect compliment to salmon or sea trout.

Prep Time
Cook Time




  • 6, 5-ounce salmon or sea trout fillets
  • 2 tablespoons lemon olive oil or regular olive oil, divided
  • salt and pepper, to taste
  • 2 pints heirloom cherry tomatoes, larger ones cut in half
  • 1 1/2 cups fresh pineapple chunks
  • 3 cups arugula, divided among 6 plates or on a platter
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh parsley


Preheat the Wolf Convection Oven to 375°F on Convection Mode. Line 2 sheet pans with foil.

Place fish on one pan, brush with 1 tablespoon of oil, and season to taste.

Toss tomatoes and pineapple with the remaining oil and season to taste. Spread on a second lined sheet pan.

Roast on positions 2 and 4 for 13 -15 minutes or until fish is flaky and tomatoes are softened. Place fish on arugula, spoon tomato mixture over the fish, sprinkle with fresh herbs, and serve.