Whisk together lime juice, olive oil, soy sauce, shallots and sugar. Stir in the pineapple, tomatoes and basil. Season with salt and pepper. Cover and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
Place salmon in a 23x33cm or similar sized baking dish. Pour chicken stock over the top and sprinkle with lemon pepper.
Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.
If unavaiable at your local supermarket, you can purchase lemon pepper online.