Baked Salmon Pomegranate Salsa (Printable)
Salmon baked to perfection with a tangy pomegranate walnut salsa for a flavorful main dish.
# What goes in:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp smoked paprika (optional)
→ Pomegranate Walnut Salsa
07 - 1 cup pomegranate arils
08 - 1/2 cup toasted walnuts, roughly chopped
09 - 1/4 cup fresh parsley, finely chopped
10 - 2 tbsp red onion, finely diced
11 - 1 tbsp olive oil
12 - 1 tbsp lemon juice
13 - 1 tsp honey or maple syrup
14 - 1/4 tsp salt
15 - 1/4 tsp black pepper
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon fillets dry and place them on the prepared baking sheet.
03 - In a small bowl, combine olive oil, lemon zest, lemon juice, salt, black pepper, and smoked paprika. Brush evenly over the salmon fillets.
04 - Bake the salmon for 15 to 18 minutes, until just cooked through and flaky.
05 - While the salmon bakes, combine pomegranate arils, toasted walnuts, parsley, red onion, olive oil, lemon juice, honey, salt, and black pepper in a medium bowl. Toss gently to combine.
06 - Remove salmon from oven and let rest for 2 minutes. Serve each fillet topped generously with the pomegranate walnut salsa.
# Expert Advice:
01 -
- The salsa is a game-changer because it stays fresh and crunchy, giving you all those texture contrasts that make you actually look forward to dinner.
- It comes together in under forty minutes, which means you can pull off something that tastes restaurant-quality on a random weeknight without the stress.
02 -
- Don't skip the step of patting the salmon dry—wet fish steam instead of baking, and you'll miss out on the delicate crust that makes this whole thing work.
- Assemble the salsa just before serving because the lemon juice will gradually soften the pomegranate arils and they'll release their juice, which is beautiful but different from that first crunchy bite.
03 -
- Let your salmon come to room temperature for 10 minutes before baking—it cooks more evenly and stays moister in the center.
- The smoked paprika is subtle but it's the secret that makes people ask what they're tasting and makes you smile knowing it's a small touch that did all the heavy lifting.