Baked Salmon Pomegranate Salsa (Printable Format)

Tender salmon baked to perfection with a vibrant pomegranate walnut salsa topping.

# What You Need:

→ Salmon

01 - 4 salmon fillets (6 ounces each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
06 - ½ teaspoon smoked paprika (optional)

→ Pomegranate Walnut Salsa

07 - 1 cup pomegranate arils
08 - ½ cup walnuts, toasted and coarsely chopped
09 - ¼ cup fresh parsley, finely chopped
10 - 2 tablespoons red onion, finely diced
11 - 1 tablespoon olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey or maple syrup
14 - ¼ teaspoon salt
15 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and arrange on the prepared baking sheet.
03 - In a small bowl, combine olive oil, lemon zest, lemon juice, salt, black pepper, and smoked paprika (if using). Brush evenly over the salmon fillets.
04 - Bake the salmon for 15 to 18 minutes until just cooked through and flaky.
05 - While salmon bakes, combine pomegranate arils, toasted walnuts, parsley, red onion, olive oil, lemon juice, honey, salt, and pepper in a medium bowl. Toss gently to mix.
06 - Remove salmon from oven, let rest for 2 minutes, then plate and top generously with the pomegranate walnut salsa.

# Expert Suggestions:

01 -
  • The salsa brings brightness and crunch that makes salmon feel lighter and more interesting than you'd expect.
  • Everything comes together in under 40 minutes, so you can actually make this on a busy weeknight.
  • It's the kind of dish that looks impressive enough for guests but requires almost no special technique.
02 -
  • Don't skip drying the salmon—wet fish steams instead of cooking properly, and you'll lose that delicate texture you're after.
  • Pomegranate arils release their juice when crushed or cut, so handle them gently and make the salsa close to serving time so it stays bright and crunchy rather than turning into mush.
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so take the fillets out about 10 minutes before baking.
03 -
  • If you're making this ahead, prepare everything except the salsa, then assemble it just before serving so the pomegranate arils stay jewel-like and the parsley stays green and fresh.
  • Toast your walnuts in a dry pan over medium heat for about 5 minutes, stirring constantly—you'll smell when they're ready and the flavor difference is absolutely worth those few minutes of attention.

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