Baked Salmon with Pomegranate Walnut Salsa (Printable)

Juicy salmon fillets baked to perfection and topped with a fresh, colorful salsa combining sweet pomegranate seeds, toasted walnuts, and aromatic herbs.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (about 5 ounces 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

# How-To 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 Advice:

01 -
  • The contrast of warm salmon against cool, crunchy salsa creates the kind of sophisticated bite that makes people think you spent hours planning dinner
  • Pomegranate season feels too short, and this recipe gives you a reason to buy those beautiful fruits every single time you spot them at the market
02 -
  • Dont skip toasting the walnuts because raw walnuts taste flat and wont give you that satisfying crunch that makes this salsa special
  • The salsa needs to sit for at least 10 minutes to let the flavors meld, so make it before the salmon goes into the oven
03 -
  • Pat the salmon fillets completely dry before seasoning them to ensure you get that gorgeous golden crust instead of steamed fish
  • Let the salmon rest for about 3 minutes after baking before topping with the salsa so the juices redistribute and dont make your garnish soggy

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