Baked Salmon Pomegranate Salsa (Print Version)
Tender baked salmon paired with a vibrant pomegranate walnut salsa for a fresh, flavorful meal.
# What You Need:
→ Salmon
01 - 4 salmon fillets, skin-on or skinless, approximately 5.3 oz each
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
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Place salmon fillets skin-side down on the prepared baking sheet. Brush each with olive oil and season evenly with lemon zest, lemon juice, sea salt, and black pepper.
03 - Bake in the oven for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
04 - While salmon bakes, combine pomegranate seeds, chopped walnuts, parsley, red onion, mint, lemon juice, olive oil, sea salt, and black pepper in a medium bowl. Toss gently to mix.
05 - Transfer salmon fillets to serving plates and spoon the pomegranate walnut salsa generously over each piece. Garnish with additional herbs if desired and serve immediately.
# Expert Advice:
01 -
- The salmon stays impossibly moist while the salsa adds a bright pop of acidity and crunch.
- It feels restaurant-worthy but requires almost no active cooking time once everything is prepped.
02 -
- Salmon continues cooking slightly after it comes out of the oven, so pull it when it's just barely opaque in the center rather than fully cooked through.
- Don't assemble the salsa more than an hour ahead or the pomegranate seeds will start to weep and the herbs will wilt.
03 -
- If you have a fish spatula, use it here—it slides under delicate salmon more gracefully than any other tool.
- Keep the pomegranate seeds separate from the other salsa ingredients until the last moment before serving, and your dish will stay vibrant and crisp.