Baked Salmon Pomegranate Salsa (Printable)

Tender salmon fillets topped with a fresh, tangy pomegranate and walnut salsa.

# What goes in:

→ Salmon

01 - 4 skinless salmon fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Pomegranate Walnut Salsa

06 - ¾ cup pomegranate seeds
07 - ½ cup walnuts, roughly chopped
08 - ¼ cup fresh flat-leaf parsley, finely chopped
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon pomegranate molasses (optional)
13 - ¼ teaspoon sea salt
14 - ⅛ teaspoon ground black pepper

# Directions:

01 - Set the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or lightly oiling the surface.
02 - Place salmon fillets on the baking sheet. Drizzle olive oil over them and sprinkle with sea salt and black pepper. Top each fillet with a lemon slice.
03 - Cook the fillets in the oven for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork. Cooking times vary based on thickness.
04 - In a bowl, combine pomegranate seeds, chopped walnuts, parsley, diced red onion, olive oil, lemon juice, pomegranate molasses if using, sea salt, and black pepper. Toss to blend flavors gently.
05 - Remove salmon from oven and allow it to rest for 2 minutes to retain juices.
06 - Spoon the pomegranate walnut salsa generously over each salmon fillet and serve immediately.

# Expert Advice:

01 -
  • The salsa stays bright and crunchy even after sitting on warm fish, giving you contrast in every bite.
  • It looks impressive enough for guests but comes together in less time than it takes to set the table.
  • You get healthy fats, protein, and a pop of color without any fuss or heavy cream.
02 -
  • Overcooking salmon turns it chalky, so pull it from the oven when it's just barely opaque in the thickest part.
  • If you make the salsa ahead, hold off adding the salt until just before serving or it will draw out too much moisture from the pomegranate seeds.
03 -
  • Pat the salmon dry with paper towels before oiling, moisture on the surface steams the fish instead of letting it caramelize.
  • If you want a little char, finish the fillets under the broiler for 1 minute after baking, watching closely so they don't burn.

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