Baked Salmon Pomegranate Salsa (Printable)
Tender baked salmon paired with a tangy pomegranate walnut salsa for a vibrant Mediterranean meal.
# What's Needed:
→ 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 chopped walnuts
09 - 1/4 cup fresh flat-leaf parsley, finely chopped
10 - 2 tablespoons finely diced red onion
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
# How to Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange salmon fillets skin-side down on the prepared sheet. Brush with olive oil, then evenly sprinkle lemon zest, lemon juice, sea salt, and black pepper over each fillet.
03 - Cook salmon in the oven for 12 to 15 minutes, or until it flakes easily when tested with a fork.
04 - Combine pomegranate seeds, chopped walnuts, parsley, red onion, mint, lemon juice, olive oil, salt, and pepper in a medium bowl. Toss gently to blend flavors.
05 - Transfer baked salmon to plates and spoon the pomegranate walnut salsa generously on top. Garnish with additional herbs if desired and serve immediately.
# Tips for Success:
01 -
- It feels fancy enough for guests but honest enough for a Tuesday night when you want something real.
- The salsa gives you a reason to keep pomegranate seeds on hand, and they make everything prettier.
- Salmon cooks so fast that you could make this in the time it takes to set the table.
02 -
- Don't overcook the salmon—that moment when it's still slightly opaque in the very center is when it's perfect, and it keeps cooking as it rests.
- Make the salsa just before serving or the pomegranate will start to weep into everything, which isn't bad, just different.
- If your pomegranates are bitter, a tiny pinch of sugar in the salsa can balance it without anyone knowing it's there.
03 -
- If you're cooking for a crowd, you can prep everything ahead except tossing the salsa—assemble it in the last five minutes so it stays bright and alive.
- Room-temperature salmon is actually better than piping hot; it lets the flavors settle without the fish being so delicate it falls apart on the fork.