Baked Salmon Pomegranate Salsa (Print Version)

Tender baked salmon paired with tangy pomegranate and crunchy walnut salsa for a fresh Mediterranean flair.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (about 5 oz each), skin-on
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ For the Pomegranate Walnut Salsa

06 - ¾ cup pomegranate seeds
07 - ½ cup walnuts, toasted and roughly chopped
08 - ¼ cup fresh parsley, finely chopped
09 - 2 tablespoons red onion, finely diced
10 - 1 tablespoon fresh mint, chopped
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - ½ teaspoon honey
14 - ¼ teaspoon sea salt
15 - ⅛ teaspoon ground black pepper

# Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Place the salmon fillets on the prepared sheet. Drizzle with olive oil and season with salt and pepper. Top each fillet with a lemon slice.
03 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
04 - While the salmon bakes, prepare the salsa: In a medium bowl, combine pomegranate seeds, walnuts, parsley, red onion, and mint.
05 - In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour over the salsa ingredients and toss gently to combine.
06 - Remove salmon from the oven. Transfer to plates and top generously with pomegranate walnut salsa. Serve immediately, garnished with extra parsley or lemon wedges if desired.

# Expert Tips:

01 -
  • The contrast of warm salmon against cool crisp salsa makes every bite interesting
  • It comes together in under 35 minutes but looks like you spent all day cooking
  • The pomegranate seeds add these little explosions of juice that balance the rich fish
02 -
  • Do not overcook the salmon, it will continue cooking slightly after you pull it from the oven
  • The salsa tastes best if you let it sit for 5 minutes before serving, letting flavors meld
  • Toasting the walnuts is non negotiable, raw ones taste flat and disappointing here
03 -
  • Pat the salmon completely dry before seasoning, this helps develop a better crust
  • Let the fish rest for 2 minutes after baking, it keeps all those juices inside

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