Baked Salmon Pomegranate Walnut (Printable Version)
Tender baked salmon paired with a tangy pomegranate walnut salsa for a fresh meal.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - 1 tablespoon lemon juice
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Pomegranate Walnut Salsa
07 - 1/2 cup pomegranate seeds (arils)
08 - 1/3 cup walnuts, chopped
09 - 1/4 cup fresh flat-leaf parsley, finely chopped
10 - 2 tablespoons red onion, finely diced
11 - 1 tablespoon fresh mint, finely chopped
12 - 2 teaspoons lemon juice
13 - 1 tablespoon extra-virgin olive oil
14 - 1/4 teaspoon sea salt
15 - 1/8 teaspoon ground black pepper
# Step-by-Step:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange salmon fillets skin-side down on the baking sheet. Brush with olive oil and season evenly with lemon zest, lemon juice, sea salt, and black pepper.
03 - Place the baking sheet in the oven and bake for 12 to 15 minutes until salmon is just cooked through and flakes easily.
04 - Combine pomegranate seeds, chopped walnuts, parsley, red onion, mint, lemon juice, olive oil, sea salt, and black pepper in a mixing bowl. Toss gently to blend all ingredients.
05 - Transfer the baked salmon to plates and spoon the pomegranate walnut salsa over each fillet generously. Serve immediately.
# Expert Advice:
01 -
- The salsa adds brightness that makes you forget you're eating something this healthy.
- It comes together faster than you'd think, perfect for nights when you want impressive without complicated.
- Those pomegranate seeds burst between your teeth in a way that feels like a small celebration.
02 -
- Don't skip the parchment paper; it saves you from scraping and lets the salmon cook more evenly because the bottom doesn't burn.
- The pomegranate seeds get mushy if you make the salsa too far ahead, so assemble it just before plating even if everything else is ready.
03 -
- Pat the salmon dry before oiling so the skin gets crispy and the seasoning sticks instead of sliding off into the pan.
- Make the salsa components an hour ahead if you want, but combine them only five minutes before serving so everything stays bright and the pomegranate stays whole.