Baked Salmon with Pomegranate Salsa (Printable)
Tender salmon fillets topped with a zesty pomegranate, walnut, and fresh herb salsa for a vibrant meal.
# What You Need:
→ Salmon
01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Salsa
06 - 2/3 cup pomegranate seeds
07 - 1/2 cup toasted walnuts, coarsely chopped
08 - 1/2 cup fresh flat-leaf parsley, finely chopped
09 - 1/4 cup fresh mint leaves, finely chopped
10 - 2 tablespoons finely diced red onion
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1/2 teaspoon pomegranate molasses (optional)
14 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the prepared baking sheet. Drizzle with olive oil, season with sea salt and black pepper, then top each fillet with a slice of lemon.
03 - Bake salmon for 12 to 15 minutes until cooked through and easily flaked with a fork.
04 - While salmon is baking, mix pomegranate seeds, toasted walnuts, parsley, mint, red onion, olive oil, lemon juice, and pomegranate molasses in a medium bowl. Season with salt and pepper to taste.
05 - Remove salmon from oven and let rest for 2 minutes. Transfer fillets to plates, spoon salsa generously over each, and serve immediately.
# Expert Tips:
01 -
- The salsa is so vibrant and fresh that it transforms a simple salmon fillet into something that feels restaurant-worthy without any fuss.
- Everything comes together in 30 minutes, and you get a meal that's packed with omega-3s, antioxidants, and enough personality to make you feel good about what you're eating.
02 -
- Salmon continues cooking after you pull it out of the oven, so take it out when it still looks just barely done in the very center—it will be perfect when it hits the plate.
- The salsa tastes best when it's made fresh and served right away, but you can prepare all the components ahead and assemble it five minutes before serving.
03 -
- Toast your own walnuts in a dry pan for three minutes—you'll taste the difference and it takes almost no time.
- Buy your pomegranate seeds pre-separated if you can find them; wrestling with a pomegranate while everything else is cooking is not worth your time.