Brown Rice Pineapple Salmon Bake

3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.0
  • Total Fat: 7.1 g
  • Cholesterol: 69.3 mg
  • Sodium: 887.5 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 25.8 g

View full nutritional breakdown of Brown Rice Pineapple Salmon Bake calories by ingredient

Number of Servings: 6


    3 cups cooked long grain brown rice
    3 - 6 oz cans boneless skinless pink salmon, flaked
    14 oz can artichoke hearts in water, coarsely chopped
    20 oz can pineapple chunks, unsweetened, with 1/2 juice
    1/2 tsp curry powder or cumin, to taste
    1/4 tsp Gluten-Free Lemon Pepper, to taste
    3/4 cup light sour cream
    3/4 cup shredded 2% Mexican Four cheese
    6 oz bag fresh spinach


Preheat oven to 350 degrees F.

In a mixing bowl, combine the cooked brown rice with salmon, artichokes, pineapple, spices, sour cream, spinach and the shredded cheese. Spoon the mixture into an oiled casserole or baking dish.

Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.

Makes 6 servings

My husband adds green chilies to his serving to add a little more spice to his since I am allergic to them.

Number of Servings: 6

Recipe submitted by SparkPeople user LAWOLF2.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Easy, good and good for you. - 7/31/09

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    I'm sorry. I tried really hard to like this since I love salmon. I even tried a bite without the pineapple, but it was no better. I won't be making any form of this again. - 9/30/09

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    Just a precaution: Watch the "light sour cream" as it usually has thickner in it like: STARCH or FOOD STARCH which is gluten unless it specifies that it's rice or potato. - 8/20/09

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    0 of 2 people found this review helpful
    TRYED THIS TODAY - 8/6/09