Pin It This dish features tender salmon fillets baked to perfection, seasoned lightly with olive oil, lemon, salt, and pepper. A bright salsa made from juicy pomegranate seeds, toasted walnuts, fresh parsley, mint, and red onion adds a wonderful crunch and burst of flavor. The salsa is tossed in a dressing of olive oil, lemon juice, honey, and seasonings, complementing the rich fish. Ideal for a nutritious and elegant meal, this Mediterranean-inspired plate cooks quickly and offers beautiful textures and colors that please both the palate and eyes.
The first time I served this salmon, my dinner guest stopped mid conversation and just stared at her plate. That ruby red pomegranate salsa against the pink fish looked like something from a restaurant menu. Every bite was this perfect crunch of walnuts followed by the burst of sweet tart seeds.
I started making this salmon on Tuesday nights when I wanted dinner to feel special without the fuss. My husband actually requested it for his birthday dinner last month. Something about how the bright flavors cut through the richness just hits different.
Ingredients
- 4 salmon fillets: Skin on helps keep the fish moist and adds a lovely crisp texture, aim for even thickness
- 2 tablespoons olive oil: This creates that beautiful golden crust and keeps the salmon from drying out
- 1 teaspoon sea salt: Salmon needs a good amount of salt to really sing, do not be shy with it
- ½ teaspoon black pepper: Freshly cracked adds a subtle warmth that complements the fish
- 1 lemon sliced: These slices roast alongside the salmon, infusing it with gentle citrus notes
- ¾ cup pomegranate seeds: These jewels are the star, their tart juice balances the rich salmon perfectly
- ½ cup walnuts toasted: Toasting them first brings out their natural oils and adds essential crunch
- ¼ cup fresh parsley: Adds a fresh herbal brightness that ties all the flavors together
- 2 tablespoons red onion: Provides a sharp bite that cuts through the fish and walnuts
- 1 tablespoon fresh mint: Just enough to add a cool refreshing note to every bite
- 1 tablespoon extra virgin olive oil: Use the good stuff here, it really elevates the salsa
- 1 tablespoon lemon juice: Brightens everything and helps the ingredients meld together
- ½ teaspoon honey: Just a touch to round out the acidity and tie the salsa together
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper for easy cleanup later
- Prep the salmon:
- Place fillets on the sheet, drizzle with olive oil, then season generously with salt and pepper before topping with lemon slices
- Bake until perfect:
- Slide into the oven for 15 to 18 minutes until the fish flakes easily when tested with a fork
- Make the magic salsa:
- While salmon cooks, toss pomegranate seeds, walnuts, parsley, onion, and mint in a medium bowl
- Whisk the dressing:
- Combine olive oil, lemon juice, honey, salt, and pepper in a small bowl, then pour over salsa and toss gently
- Bring it together:
- Transfer salmon to plates and spoon that gorgeous salsa generously over the top
- Finish and serve:
- Add extra parsley or lemon wedges if you want to make it pretty, then enjoy immediately
Pin It Last week my friend who swore she hated salmon tried this and actually asked for seconds. That crunch from the walnuts against the tender fish just changes everything people think they know about baked salmon.
Choosing the Best Salmon
Look for fillets that are bright pink and smell fresh, not fishy at all. Wild caught has a more intense flavor but farm raised is perfectly fine and often more sustainable.
Getting Those Pomegranate Seeds
Cut the pomegranate in half and hold it cut side down over a bowl, then smack the back with a wooden spoon. The seeds just fall right out without staining everything red.
Make Ahead Magic
You can toast the walnuts and seed the pomegranate up to two days ahead. Keep them separate in the fridge, then just toss with herbs and dressing right before serving.
- The salsa can sit for up to an hour, the flavors actually get better
- Serve with quinoa or roasted vegetables to make it a complete meal
- A crisp white wine like Sauvignon Blanc is the perfect pairing
Pin It This salmon has become my go to when I want dinner to feel like a small celebration. The way those pomegranate seeds catch the light never gets old.
Recipe FAQs
- → What is the best way to bake salmon for this dish?
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Preheat your oven to 200°C (400°F) and bake the seasoned salmon fillets for 15-18 minutes until they flake easily with a fork.
- → Can I substitute walnuts in the salsa?
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Yes, pistachios or almonds can be used as alternatives to walnuts for a different texture and flavor.
- → How can I enhance the flavor before baking?
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Marinate the salmon in olive oil, lemon juice, and herbs for about 20 minutes prior to baking for extra depth of taste.
- → What sides pair well with this salmon and salsa?
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Serve with quinoa, rice, or fresh green salad to complement the dish and create a balanced meal.
- → Is this dish suitable for gluten-free diets?
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Yes, all ingredients are naturally gluten-free, making it suitable for gluten-conscious diets.
- → What wine pairs best with this salmon preparation?
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A crisp white wine like Sauvignon Blanc pairs beautifully with the fresh and fruity flavors in this dish.
