The salmon is baked with garlic, fresh lime, and butter. Served with Jasmine rice and topped with Pineapple, Mandarin Oranges, Pomegranate, and Kiwi Salsa tossed with Honey-Lime Sauce. YUMMY!
In a medium bowl toss together segmented mandarin oranges, sliced kiwi, diced pineapple, and pomegranate seeds.
Make the dressing: in a mixing bowl, squeeze the juice of 1/2 of fresh lime, add softened honey and whisk together until well-combined. Pour over the fruit and toss to combine.
Preheat oven to 375 F.
To a medium-size casserole dish, add 1 tablespoon of melted butter and spread on the bottom. Add salmon fillet skin side down to the casserole dish. Sprinkle with salt on top.
Top salmon with minced garlic. Add lime slices all around. Top with sliced butter, unmelted.
Bake uncovered for about 20 minutes or longer (depends on your oven), or until the salmon is cooked through. Remove from the oven. Remove lime slices from the casserole dish.
Pour the salsa over cooked salmon.