Baked Salmon Pomegranate Salsa

My sister brought this recipe over on a random Tuesday, insisting we needed to brighten up an otherwise gray February evening. The contrast of ruby red pomegranate seeds against the pink salmon made the whole dinner feel like a celebration, and we ended up eating on the living room floor because the table was buried under cookbooks.

Last summer I served this at a small dinner party and watched my friend who claims to hate salmon go back for seconds. Theres something about the combination of smoky paprika and bright pomegranate that makes people lower their guard.

Ingredients

• Salmon fillets: Four portions about 150 grams each work perfectly, skin on or off depending on your preference
• Olive oil: Two tablespoons helps the spices adhere and keeps the fish from drying out
• Sea salt: One teaspoon to enhance the natural flavor of the salmon
• Freshly ground black pepper: Half a teaspoon adds just enough warmth
• Smoked paprika: Half a teaspoon gives the salmon this gorgeous subtle smoke flavor
• Lemon: One whole lemon sliced into rounds infuses the fish as it bakes
• Pomegranate seeds: One cup of arils provides these incredible jewel like bursts of sweetness
• Walnuts: Half a cup roughly chopped adds the perfect earthy crunch throughout
• Fresh flat leaf parsley: A quarter cup chopped brings a bright herbal note
• Red onion: Two tablespoons finely diced adds just the right amount of sharpness
• Fresh mint: One tablespoon chopped makes the salsa sing
• Extra virgin olive oil: Two tablespoons brings all the salsa flavors together
• Lemon juice: One tablespoon balances the richness of the salmon
• Pomegranate molasses: One teaspoon is optional but adds this incredible depth if you have it

Instructions

Preheat your oven:

Set it to 200°C or 400°F and line a baking tray with parchment paper for easy cleanup

Season the salmon:

Place the fillets on your prepared tray then drizzle with olive oil and sprinkle with salt pepper and smoked paprika

Add the lemon:

Lay a lemon slice on top of each salmon fillet so it infuses the fish as it bakes

Bake the salmon:

Slide the tray into the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork

Make the salsa:

While the salmon bakes toss together the pomegranate seeds walnuts parsley red onion mint olive oil lemon juice pomegranate molasses salt and pepper

Rest and serve:

Let the salmon rest for two minutes then plate it and spoon that beautiful salsa generously over each fillet

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This has become my go to when I want to make something that feels special but does not require me to be stressed in the kitchen. Every time I serve it people ask for the recipe.

Getting The Pomegranate Seeds

I learned the hard way that cutting into a pomegranate like a regular fruit creates a mess that stains everything. The best way is to cut it in quarters then submerge each piece in a bowl of water and gently pop the seeds out with your fingers.

The Kind Of Salmon To Buy

Wild caught salmon has a more intense flavor and firmer texture while farm raised tends to be milder and fattier. Either works beautifully here so just choose what is available and fits your budget.

Make Ahead Tips

The salsa can be made up to four hours ahead and kept in the refrigerator but do not add the walnuts until right before serving or they will lose their crunch.

• Always bring the salmon to room temperature for about fifteen minutes before baking
• If you need to reheat leftovers do it gently so the fish stays moist
• The salsa is also amazing on grilled chicken or roasted vegetables

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This recipe is proof that healthy food can be absolutely stunning to look at and incredible to eat. I hope it finds its way into your regular rotation like it did mine.