Baked Salmon with Pomegranate Walnut Salsa

The first time I made this salmon, my kitchen looked like a crime scene with pomegranate juice splattered everywhere. Those ruby seeds stain everything they touch, but I kept going because something about the combination of warm, flaky fish with crisp, sweet-tart salsa felt worth the mess. Now I've learned to seed the pomegranate underwater, and this dish has become my go-to when I want dinner to look impressive without actually being difficult.

I served this at a small dinner party last winter, right when everyone was tired of heavy comfort food but not quite ready for spring. The bright pops of red and green against the pink salmon made the table look impossibly cheerful. My friend who claims to dislike fish actually went back for seconds, and I watched her pick every last pomegranate seed off her plate with her fork.

Ingredients

• 4 salmon fillets: Skin-on helps keep the fish moist and adds a lovely crisp texture, plus it makes transferring the cooked salmon much easier
• Olive oil: Use regular olive oil for baking the salmon but splurge on extra-virgin for the salsa where the flavor really shines
• Pomegranate seeds: Fresh seeds are essential here and worth the effort to remove, though you can sometimes find them already seeded in the produce section
• Walnuts: Toasting them first is non-negotiable for that deep, nutty flavor that stands up to the bright pomegranate
• Fresh herbs: The combination of parsley and mint creates this incredible freshness that cuts through the rich salmon
• Honey: Just enough to balance the acidity of the lemon juice and bring everything together

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for effortless cleanup

Prep the salmon:

Place the fillets on your prepared sheet, drizzle with olive oil, and season generously with salt and pepper before topping each with a lemon slice

Bake until perfect:

Cook for 15 to 18 minutes until the salmon flakes easily when you test it with a fork, but keep an eye on it because thicker fillets might need an extra minute or two

Make the salsa magic:

While the salmon cooks, toss together those gorgeous pomegranate seeds, toasted walnuts, parsley, red onion, and mint in a medium bowl

Whisk the dressing:

Combine the extra-virgin olive oil, lemon juice, honey, salt, and pepper in a small bowl, then pour it over the salsa ingredients and toss gently

Bring it all together:

Transfer the baked salmon to plates and spoon that colorful salsa generously over each fillet while everything is still warm

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This recipe turned into one of those meals where the conversation just keeps flowing around the table, partly because everyone's asking about the salsa and partly because it's impossible to eat this feeling anything but celebratory. I've started keeping a bag of pomegranate seeds in my freezer just so I can make this on short notice.

Make It Your Own

While the original combination is pretty close to perfect, I've discovered that swapping in pistachios gives the salsa an even more vibrant color and slightly sweeter flavor. The green and red together look absolutely stunning on a holiday table, and pistachios have this natural creaminess that pairs beautifully with the tart pomegranate.

Side Dish Magic

After serving this countless times, I've learned that simple sides work best because the salmon and salsa are already so full of flavor. A bed of fluffy quinoa with just a squeeze of lemon, or some roasted asparagus with garlic, lets the main dish stay the star without competing for attention.

Timing Is Everything

The absolute best way to serve this is with the salmon still warm from the oven but the salsa having rested at room temperature for about 15 minutes. That temperature difference makes each bite interesting, and the flavors have had time to become friends instead of just ingredients tossed together.

• Seed your pomegranate over a large bowl filled with water to contain the mess and separate the white pith effortlessly
• If you're serving this for a dinner party, you can bake the salmon ahead and serve it at room temperature with the salsa on top
• Extra salsa keeps beautifully in the fridge for a day and is incredible scrambled into eggs the next morning

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Sometimes the simplest recipes end up being the ones that stick around longest, and this salmon has earned a permanent spot in my dinner rotation. There's something about those jewel-like pomegranate seeds that makes even a Tuesday night feel a little bit special.

Common Questions

→ What temperature should I bake the salmon?

Bake the salmon at 200°C (400°F) for 15-18 minutes, until it flakes easily with a fork. This ensures perfectly cooked, moist fish without drying it out.

→ Can I prepare the pomegranate salsa in advance?

Yes, you can prepare the salsa up to 2 hours ahead. Keep it refrigerated and bring to room temperature before serving for the best flavor and texture.

→ What can I serve with this salmon dish?

This salmon pairs beautifully with quinoa, rice pilaf, roasted vegetables, or a fresh green salad. The bright flavors also complement couscous or Mediterranean-style grain bowls.

→ How do I easily remove pomegranate seeds?

Score the pomegranate skin into quarters, then submerge it in a bowl of water. Break apart sections underwater—the seeds will sink while white membrane floats, making separation effortless.

→ Can I use walnuts alternatives in the salsa?

Absolutely. Toasted pistachios, almonds, or pumpkin seeds work beautifully as walnut substitutes while maintaining that essential crunch factor in the salsa.

→ How do I know when the salmon is done?

Insert a fork into the thickest part of the salmon and twist gently. When it flakes easily and appears opaque throughout with a slight translucency in the center, it's perfectly cooked.