Baked Salmon Pomegranate Salsa

The first time I made this salmon was on a Tuesday night when I needed something that felt special but wouldn't keep me in the kitchen until midnight. The ruby red pomegranate seeds against the pink fish made the whole plate look like something from a restaurant, and my roommate actually stopped scrolling through her phone to comment on how beautiful it looked.

I served this at a small dinner party last month and watched my friend who claims to dislike salmon go back for seconds. The salsa brings this incredible crunch and brightness that cuts through the rich fish and suddenly everyone is asking for the recipe instead of talking about work.

Ingredients

• 4 salmon fillets: Choose fresh fillets with vibrant color and no fishy smell. Skin on holds moisture better but skin off is easier to eat
• 2 tbsp olive oil: Coat the salmon evenly and dont be shy with it. This prevents dry fish which nobody wants
• 1 tsp sea salt: Essential for bringing out the salmons natural sweetness
• 1/2 tsp freshly ground black pepper: Freshly cracked makes a huge difference here
• 1/2 tsp smoked paprika: This adds a subtle smoky depth that pairs beautifully with the bright salsa
• 1 lemon: Thin slices protect the fish and infuse it with gentle citrus while baking
• 1 cup pomegranate seeds: Look for plump arils with deep red color. These bring the magic
• 1/2 cup walnuts: Toast them lightly for extra nutty flavor and crunch
• 1/4 cup fresh parsley: Flat leaf has better flavor than curly and keeps the salsa vibrant green
• 2 tbsp red onion: Finely dice so you get little bursts of sharpness not overwhelming onion chunks
• 1 tbsp fresh mint: This unexpected herb makes the salsa taste fresh and sophisticated
• 2 tbsp extra virgin olive oil: Use the good stuff here since its a major flavor player in the salsa
• 1 tbsp lemon juice: Fresh squeezed brightens everything and balances the rich salmon
• 1 tsp pomegranate molasses: Totally optional but worth hunting down for that authentic tangy depth

Instructions

Preheat and prepare your workspace:

Crank your oven to 200 degrees and line a baking sheet with parchment paper. This saves you cleanup time and prevents the salmon from sticking.

Season the salmon:

Arrange your fillets on the prepared tray then drizzle them with olive oil and sprinkle with salt pepper and smoked paprika. Top each one with a lemon slice like a little hat.

Bake to perfection:

Slide the tray into the hot oven and let it work its magic for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and looks opaque throughout.

Make the salsa while the salmon cooks:

Toss the pomegranate seeds walnuts parsley red onion mint olive oil lemon juice and pomegranate molasses in a medium bowl. Stir gently so you dont crush those precious pomegranate seeds.

Assemble and serve:

Let the salmon rest for just 2 minutes then transfer to plates. Spoon that gorgeous red salsa generously over each fillet and watch everyone at the table get excited.

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This recipe has become my go to when I want to impress without the stress. Last week my sister called specifically to ask how I made the salsa saying it was the best salmon shes ever had.

Making Ahead Your Life Easier

You can prep the pomegranate seeds and walnuts up to two days in advance. Keep them in separate containers in the fridge and toss the salsa together right before serving to maintain that perfect crunch.

Choosing The Right Salmon

Wild salmon has a stronger flavor that stands up beautifully to the bold salsa while farmed Atlantic salmon is milder and buttery. Both work perfectly here so go with what looks freshest at your fish counter.

Perfect Side Dishes

This salmon pairs wonderfully with simple sides that wont compete with the salsa. Roasted asparagus with garlic or fluffy quinoa with fresh herbs both let the fish stay the star.

• For something extra creamy try orzo with lemon and parmesan
• Sautéed kale with garlic makes a beautiful bed for the salmon
• Keep sides simple since the salsa brings plenty of excitement on its own

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Theres something deeply satisfying about serving a meal that looks stunning and tastes even better. Enjoy those ruby red pomegranate seeds.

Recipe FAQs

→ How do I prevent the salmon from drying out?

Coating the salmon with olive oil and baking it at 200°C until it flakes easily keeps it moist and tender.

→ Can I prepare the salsa in advance?

The pomegranate walnut salsa can be mixed a few hours ahead to allow flavors to meld, but it's best served fresh.

→ What can I use instead of walnuts?

Pecans or almonds offer a similar crunch and nutty flavor if walnuts aren’t available or preferred.

→ Is pomegranate molasses necessary in the salsa?

It adds depth and tanginess, but can be omitted or replaced with a splash of vinegar or extra lemon juice.

→ How should the salmon be stored if not eaten immediately?

Keep baked salmon refrigerated in an airtight container and consume within two days for best taste.