Preheat oven to 400°F. Combine salmon, pineapple juice, and lemon juice in a Ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally. Remove fish from bag, discard marinade. Combine sugar, chili powder, lemon, cumin, salt, and cinnamon in a bowl. Rub mixture over fish. Spray 11x7-inch glass Pyrex dish with nonstick cooking spray. Place fish in dish, bake 25 minutes, or until cooked through. Serve with lemon slices.
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|Serving Size: 1 Serving (1072g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 971 (50%)|
|Amt Per Serving||% DV|
|Total Fat 107.9g||144 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 435.6mg||134 %|
|Sodium 1147.5mg||40 %|
|Potassium 3373.4mg||89 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 73.9g|
|Protein 164.4g||235 %|
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Calories per serving: 1946
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