Baked Salmon with Pomegranate Walnut Salsa (Printable)

Flaky baked salmon topped with a fresh pomegranate walnut salsa for a vibrant, healthy Mediterranean meal.

# What goes in:

→ 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

# Directions:

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 way sweet pomegranate balances with earthy walnuts creates layers of flavor that make every bite exciting
  • You get that fancy restaurant presentation with about 20 minutes of actual hands on time
  • The salsa keeps for days in the fridge, so you can make it ahead and feel incredibly prepared
02 -
  • Overcooked salmon is dry and sad, so pull it from the oven when it's still slightly translucent in the center
  • The salsa tastes even better after sitting for 10 minutes, giving the flavors time to become friends
03 -
  • Pat your salmon completely dry before seasoning to get better browning
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before baking

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