Savor the Flavor of Flint

Honey Garlic Salmon with Grilled Pineapple and Sautéed Zucchini & Squash





Allergy Alert

This recipe contains:

  • Fish
  • Milk

Nutrition Information

  Excellent source of Vitamin C

Nutrition Information per Serving: Calories 470, Total Fat 30g, Carbohydrates 28g, Protein 26g, Dietary Fiber 4g, Sodium 360mg


Chef Telly (Talicia Campbell)


1 [6 oz.] salmon filet
1 tsp. minced garlic
Salt and pepper to taste
½ tsp. lemon juice
2 lemon slices
1 tbsp. honey
1 sprig or 1 tsp. of fresh rosemary
2 tbsp. coconut butter (Tip: Substitute with vegetable oil or butter)
2 slices of fresh pineapples
½ cup red bell peppers
1 cup zucchini
1 cup yellow squash
½ tbsp. olive oil (Tip: Substitute with vegetable oil)
* Click to ingredient to choose one


Melt and brown the coconut butter in a skillet. Add garlic, honey, lemon juice, and rosemary leaves. Stir.
Season salmon filet with salt and black pepper. Add the salmon to the pan. With a spoon, continuously cover the salmon with the sauce in the pan as the salmon cooks.
While the salmon cooks, cut the vegetables in short, thin strips and slice the pineapple. On a grill pan, grill pineapple for 2-5 minutes or until you achieve the desired grill marks.
In another saucepan, heat the olive oil on medium-high heat. Add the red peppers, reduce heat. Let red peppers cook until semi-tender. Stir in zucchini and squash, cover and let simmer until vegetables are tender.
Add lemon slices to the pan. Flip salmon and cook thoroughly on all sides.