Baked Salmon Pomegranate Salsa (Printable Format)

Tender salmon fillets topped with a fresh, tangy pomegranate walnut salsa bursting with flavor.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, each approximately 6 oz
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Pomegranate Walnut Salsa

06 - ¾ cup pomegranate seeds (arils)
07 - ½ cup walnuts, roughly chopped
08 - ¼ cup fresh flat-leaf parsley, finely chopped
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon pomegranate molasses (optional)
13 - ¼ teaspoon sea salt
14 - ⅛ teaspoon ground black pepper

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or apply a light coating of oil to prevent sticking.
02 - Arrange the salmon fillets on the baking sheet. Drizzle each with olive oil and season evenly with sea salt and black pepper. Top each fillet with a lemon slice.
03 - Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork.
04 - While the salmon cooks, combine pomegranate seeds, walnuts, parsley, red onion, olive oil, lemon juice, pomegranate molasses (if using), sea salt, and ground black pepper in a medium bowl. Toss gently to mix.
05 - Remove the salmon from the oven and allow it to rest on the baking sheet for 2 minutes.
06 - Spoon the prepared pomegranate walnut salsa generously over each salmon fillet and serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent hours but you're done in half an hour.
  • The pomegranate seeds pop in your mouth and wake up every bite.
  • You can prep the salsa while the salmon bakes and feel like a multitasking genius.
  • It's naturally gluten free and feels fancy enough for company.
02 -
  • Don't overbake the salmon or it turns chalky, pull it when it's just opaque and let carryover heat finish the job.
  • If your pomegranate seeds taste bland, a pinch of salt in the salsa will bring them to life.
  • The salsa gets watery if it sits too long, so make it close to serving time or drain off any liquid before spooning it on.
03 -
  • Let the salmon come to room temperature before baking so it cooks evenly and stays tender.
  • Taste the salsa before serving and adjust the lemon or salt, it should be bright and balanced.
  • If you're entertaining, plate the salmon first and let everyone spoon their own salsa so it looks custom and fresh.

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