Baked Salmon Pomegranate Salsa (Printable version)

Tender salmon fillets with a fresh, tangy pomegranate walnut salsa perfect for any meal.

# Ingredient list:

→ 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)
15 - 1/4 tsp sea salt
16 - Freshly ground black pepper, to taste

# Directions:

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, 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 and let rest for 2 minutes. Plate the salmon and spoon the salsa generously over each fillet. Serve immediately.

# Expert Tips:

01 -
  • The salmon stays incredibly moist while the salsa adds this perfect crunch and burst of sweetness
  • It looks restaurant fancy but actually takes less than thirty minutes from start to finish
  • The whole house smells like lemon and roasting fish in the best possible way
02 -
  • Do not overcook the salmon because it will continue cooking slightly after you pull it from the oven
  • The pomegranate molasses is worth seeking out but the salsa works perfectly without it
  • Let the salsa sit for five minutes before serving so the flavors have time to become friends
03 -
  • Pat the salmon fillets completely dry before seasoning them for the best crust
  • Use a sharp knife to finely dice the red onion so you do not get large bites of raw onion

Go back