Baked Salmon with Pomegranate Salsa (Printable Version)
Tender salmon fillets paired with a fresh pomegranate and walnut salsa for a flavorful dish.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Pomegranate Walnut Salsa
06 - ¾ cup pomegranate seeds (arils)
07 - ½ cup walnuts, roughly chopped
08 - ¼ cup fresh flat-leaf parsley, finely chopped
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon pomegranate molasses (optional)
13 - ¼ teaspoon sea salt
14 - ⅛ teaspoon ground black pepper
# Method:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Place salmon fillets on the baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Top each fillet with a lemon slice.
03 - Cook salmon in the oven for 12 to 15 minutes, until just cooked through and flaky, adjusting time based on thickness.
04 - While the salmon cooks, combine pomegranate seeds, walnuts, parsley, red onion, olive oil, lemon juice, optional pomegranate molasses, salt, and pepper in a medium bowl. Toss gently to blend flavors.
05 - Remove salmon from the oven and let rest for 2 minutes to allow juices to redistribute.
06 - Spoon salsa generously over each salmon fillet and serve immediately.
# Chef's Tips:
01 -
- The salsa adds a burst of sweetness and crunch that makes plain baked salmon feel like an occasion.
- It comes together in half an hour but looks and tastes like you spent all evening in the kitchen.
- The leftovers are just as good cold the next day, spooned over greens or grain bowls.
02 -
- Overcooking salmon turns it chalky, so pull it from the oven the moment it flakes easily and still looks slightly translucent at the thickest part.
- If you make the salsa ahead, wait to add the parsley and lemon juice until just before serving so it stays bright green and fresh tasting.
03 -
- Toast the walnuts lightly in a dry skillet before chopping them, it brings out their oils and makes the salsa taste richer and more complex.
- If you cannot find pomegranate molasses, a tiny drizzle of honey mixed with a squeeze of lemon works in a pinch and still adds that sweet-tart depth.