Baked Salmon Pomegranate Salsa (Printable)
Tender baked salmon paired with a vibrant pomegranate walnut salsa for a refreshing main course.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - 1 tablespoon lemon juice
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
→ Pomegranate Walnut Salsa
07 - ½ cup pomegranate seeds (arils)
08 - ⅓ cup walnuts, chopped
09 - ¼ cup fresh flat-leaf parsley, finely chopped
10 - 2 tablespoons red onion, finely diced
11 - 1 tablespoon fresh mint, finely chopped
12 - 2 teaspoons lemon juice
13 - 1 tablespoon extra-virgin olive oil
14 - ¼ teaspoon sea salt
15 - ⅛ teaspoon ground black pepper
# How-To Steps:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange salmon fillets on the baking sheet skin-side down. Brush with olive oil, then season with lemon zest, lemon juice, salt, and black pepper.
03 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily.
04 - Combine pomegranate seeds, chopped walnuts, parsley, red onion, mint, lemon juice, olive oil, salt, and pepper in a bowl. Toss gently to blend.
05 - Transfer salmon to plates and spoon salsa over each fillet. Garnish with additional herbs if desired.
# Expert Advice:
01 -
- The pomegranate walnut salsa does all the heavy lifting while you barely lift a finger in the kitchen.
- It looks restaurant-worthy but takes less time than ordering takeout.
- Packed with omega-3s and feels indulgent enough for a dinner party.
02 -
- Don't overbake the salmon—residual heat keeps cooking it after it leaves the oven, so pull it out when it still looks slightly underdone in the very center.
- If your pomegranate seeds are sitting in the bowl too long, they'll start to release their juice and turn the salsa into a pink puddle; toss everything together just before serving.
03 -
- Buy pre-seeded pomegranate arils if you value your time and your countertop; there's no shame in that game.
- The moment your salmon hits the plate, the clock starts ticking on the salsa's crispness—everything should be ready to go before the salmon even comes out of the oven.