Baked Salmon Pomegranate Salsa (Printable version)

Tender baked salmon enhanced by fresh pomegranate walnut salsa offers bold, natural flavors.

# What you need:

→ For the Salmon

01 - 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika
06 - 1 lemon, sliced

→ For the Pomegranate Walnut Salsa

07 - 1 cup pomegranate seeds (arils)
08 - 1/2 cup walnuts, roughly chopped
09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - 2 tbsp red onion, finely diced
11 - 1 tbsp fresh mint, chopped
12 - 2 tbsp extra-virgin olive oil
13 - 1 tbsp lemon juice
14 - 1 tsp pomegranate molasses (optional, for extra tang)
15 - 1/4 tsp sea salt
16 - Freshly ground black pepper, to taste

# How To:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the prepared tray. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Lay a lemon slice on each fillet.
03 - Bake in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
04 - While the salmon bakes, prepare the salsa: Combine pomegranate seeds, walnuts, parsley, red onion, mint, olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper in a medium bowl. Stir gently to mix.
05 - Remove the salmon from the oven; let rest for 2 minutes. Plate the salmon and spoon the salsa generously over each fillet. Serve immediately.

# Expert Advice:

01 -
  • The contrast of warm buttery salmon against cold crisp salsa makes every bite interesting
  • It looks like something from a restaurant but comes together in under 30 minutes
  • The salsa keeps beautifully in the fridge, so you can make it ahead
02 -
  • The salsa is best served cold, so make it while the salmon bakes and keep it in the fridge until the last moment
  • Salmon keeps cooking after you pull it from the oven, so taking it out slightly underdone is better than overdone
  • The walnuts can soften if the salsa sits too long, so add them last if you are prepping everything hours ahead
03 -
  • Pat the salmon completely dry with paper towels before adding the oil, which helps it get a better texture in the oven
  • If the pomegranate molasses is too thick, warm it for just 10 seconds in the microwave before measuring

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