Baked Salmon with Pomegranate Walnut Salsa

The first time I made this salmon, I was rushing to host a dinner party and completely panicked about finding something impressive yet simple. The moment those ruby pomegranate seeds hit the bright green parsley, I knew I'd stumbled onto something magical. My guests actually went quiet for a second when I brought the platter to the table. That burst of color against the bronzed, baked salmon feels like pulling off a culinary trick without any of the stress.

Last winter, my sister came over during one of those gray weeks where everything feels heavy. I threw this salmon in the oven while we caught up, and when those little jewels of pomegranate hit the table, she said it was like eating sunshine. Sometimes the right combination of colors and flavors can shift the whole energy of a room. Now she requests it every time she visits, claiming it's her official comfort food.

Ingredients

• 4 salmon fillets: Skin on helps keep the fish moist and adds lovely texture, though you can remove it after baking if you prefer
• 2 tablespoons olive oil: This creates that gorgeous golden exterior and helps the seasoning stick to the fish
• 1 teaspoon sea salt: Salmon needs proper seasoning to shine, and flaky sea salt adds little bursts of salinity
• ½ teaspoon freshly ground black pepper: Freshly cracked gives a warmth that pre ground simply cannot achieve
• 1 lemon: Thin slices baked on top infuse the fish with subtle citrus while creating a pretty presentation
• ¾ cup pomegranate seeds: These little jewels explode with sweet tart juice that cuts through the rich salmon perfectly
• ½ cup walnuts: Toasting them first brings out their natural oils and adds crucial crunch to every bite
• ¼ cup fresh parsley: Flat leaf parsley has a cleaner, fresher taste that complements rather than competes
• 2 tablespoons red onion: Finely diced, it adds just enough sharpness to wake up your palate
• 1 tablespoon fresh mint: This bright, cool herb is the secret ingredient that makes the salsa taste special
• 1 tablespoon extra virgin olive oil: Use the good stuff here since it's not being cooked and its flavor really comes through
• 1 tablespoon lemon juice: Fresh squeezed balances the sweetness of the pomegranate and honey
• ½ teaspoon honey: Just a touch helps bridge the gap between the tart fruit and savory elements

Instructions

Get your oven ready:

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

Prep the salmon:

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

Bake to perfection:

Slide the salmon into the oven for 15 to 18 minutes until it flakes easily when you test it with a fork

Make the magic salsa:

While the salmon bakes, toss pomegranate seeds, walnuts, parsley, onion, and mint in a medium bowl until they're evenly distributed

Whisk the dressing:

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

Bring it together:

Transfer the baked salmon to plates and spoon that vibrant salsa generously over the top so every bite gets some crunch

Serve it up:

Add extra parsley or lemon wedges if you want to make it look even prettier, then serve while the salmon is still warm

Save

My friend who claims she hates fish actually asked for seconds when I made this last month. Seeing someone's face light up when those pomegranate seeds burst in their mouth, that's the kind of cooking moment that keeps me coming back to the kitchen. This dish has become my go to for showing people that fish can be exciting, approachable, and absolutely delicious.

Make It Your Own

Once you make this a few times, you will start noticing how the sweetness of the pomegranate plays against different nuts and herbs. I have tried pistachios instead of walnuts when I was feeling fancy, and that earthy flavor worked surprisingly well. The beauty of this recipe is that the skeleton is solid, so you can swap out elements based on what looks fresh at the market.

Side Dish Magic

I have found that simple sides work best here because the salmon brings so much flavor to the table. Roasted broccoli with garlic, a light cucumber salad, or even just some crusty bread to catch those pomegranate juices. The key is choosing something that will not compete with all those beautiful colors and tastes already happening on your plate.

Perfect For Entertaining

The salsa can be made up to 4 hours ahead and kept in the fridge, which is a game changer when you are hosting. You can also prep the salmon earlier in the day and keep it ready to pop into the oven. There is something so satisfying about serving a dish that looks like you fussed for hours but actually came together with minimal stress.

• Set out all your salsa ingredients in small bowls the night before
• Buy pre seeded pomegranate if you are short on time
• Warm your plates in the oven for 2 minutes before serving

Save

Every time I serve this, someone asks for the recipe, and that is probably the highest compliment a home cook can receive. Here is to many colorful, delicious dinners ahead.

Recipe FAQs

→ What temperature should I bake the salmon?

Bake at 200°C (400°F) for 15-18 minutes until the fish flakes easily with a fork. This high heat creates a tender texture while keeping the salmon moist throughout.

→ Can I prepare the salsa ahead of time?

Yes, prepare the salsa up to 2 hours in advance and refrigerate. Let it sit at room temperature for 10 minutes before serving to allow flavors to meld. Add the dressing just before serving to keep the walnuts crunchy.

→ How do I know when the salmon is done?

Insert a fork into the thickest part of the fillet and twist gently. The salmon should flake easily and appear opaque throughout. The internal temperature should reach 63°C (145°F) for safe consumption.

→ What can I substitute for walnuts?

Toasted pistachios, almonds, or pecans work beautifully as alternatives. For a nut-free version, try pumpkin seeds or sunflower seeds. Toast them lightly to maintain that satisfying crunch in every bite.

→ How do I easily remove pomegranate seeds?

Cut the pomegranate in half, hold it cut-side down over a bowl, and tap the back firmly with a wooden spoon. The seeds will fall out easily. Alternatively, cut into quarters and break apart in a bowl of water—the seeds sink while the white membrane floats.

→ What sides pair well with this salmon?

Light grains like quinoa, couscous, or basmati rice complement the flavors perfectly. A crisp green salad with citrus vinaigrette, roasted vegetables like asparagus or Brussels sprouts, or warm flatbread also make excellent accompaniments.