Baked Salmon Pomegranate Salsa (Printable version)
Tender salmon baked to perfection, crowned with a vibrant pomegranate walnut salsa for a fresh flavor boost.
# What you need:
→ For the Salmon
01 - 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika
06 - 1 lemon, sliced
→ For the Pomegranate Walnut Salsa
07 - 1 cup pomegranate seeds (arils)
08 - 1/2 cup walnuts, roughly chopped
09 - 1/4 cup fresh flat-leaf parsley, chopped
10 - 2 tbsp red onion, finely diced
11 - 1 tbsp fresh mint, chopped
12 - 2 tbsp extra-virgin olive oil
13 - 1 tbsp lemon juice
14 - 1 tsp pomegranate molasses (optional, for extra tang)
15 - 1/4 tsp sea salt
16 - Freshly ground black pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place salmon fillets on the prepared tray. Drizzle with olive oil, then sprinkle with salt, pepper, and smoked paprika. Lay a lemon slice on each fillet.
03 - Bake in the preheated oven for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
04 - While the salmon bakes, prepare the salsa: Combine pomegranate seeds, walnuts, parsley, red onion, mint, olive oil, lemon juice, pomegranate molasses (if using), salt, and pepper in a medium bowl. Stir gently to mix.
05 - Remove the salmon from the oven; let rest for 2 minutes. Plate the salmon and spoon the salsa generously over each fillet. Serve immediately.
# Expert tips:
01 -
- The combination of sweet tangy pomegranate and earthy walnuts transforms ordinary salmon into something memorable
- It comes together in 30 minutes but looks and tastes like you spent way more effort on it
02 -
- Overcooked salmon is dry and sad so check it at 12 minutes and trust your fork test over the timer
- The pomegranate molasses is worth tracking down at a specialty store but balsamic glaze works in a pinch
03 -
- The salsa stays fresh for about 24 hours in the fridge so leftovers make an incredible lunch over greens
- Warm the walnuts in a dry pan for 3 minutes before adding them to the salsa for extra crunch