Baked Salmon Pomegranate Walnut (Printable Version)

A flavorful baked salmon topped with tangy pomegranate and crunchy walnut salsa for a healthy dinner option.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon smoked paprika (optional)

→ Pomegranate Walnut Salsa

07 - 1 cup pomegranate seeds
08 - 1/2 cup toasted walnuts, roughly chopped
09 - 1/4 cup fresh parsley, finely chopped
10 - 2 tablespoons red onion, finely diced
11 - 1 tablespoon olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and arrange them on the prepared baking sheet.
03 - Combine olive oil, lemon zest, lemon juice, salt, black pepper, and smoked paprika. Brush evenly over the salmon fillets.
04 - Bake salmon in the preheated oven for 15 to 18 minutes, or until just cooked through and flaky.
05 - While salmon bakes, combine pomegranate seeds, toasted walnuts, parsley, red onion, olive oil, lemon juice, honey, salt, and black pepper in a medium bowl. Toss gently to combine.
06 - Remove salmon from oven and allow to rest for 2 minutes. Plate fillets and top generously with the pomegranate walnut salsa.

# Chef's Tips:

01 -
  • The salmon cooks gently in the oven while you casually prepare the salsa, so nothing demands your frantic attention.
  • Pomegranate and walnuts create this textural magic that transforms a simple fish fillet into something that feels indulgent.
  • It's naturally gluten-free and dairy-free without feeling like you're missing out on anything.
02 -
  • Don't overbake the salmon trying to be safe—it continues cooking after it comes out of the oven, and overcooking it is the only real way to ruin this dish.
  • Toast your own walnuts instead of using pre-toasted ones; the difference in flavor is the difference between a good meal and one you'll actually remember.
  • If pomegranate is out of season or feels expensive, this salsa works beautifully with fresh diced strawberries or even a handful of tart dried cranberries.
03 -
  • Buy pomegranate arils fresh from the produce section rather than pre-packed if you can; they taste noticeably fresher and brighter.
  • If salmon fillets are very thick, tent the pan with foil for the first 8 minutes to prevent the outside from overcooking before the inside is ready.

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