Baked Salmon Pomegranate Salsa (Printable)

A flavorful salmon dish highlights tangy pomegranate and toasted walnut salsa, perfect for a healthy elegant dinner.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skin on or off, approximately 6 ounces (170 grams) each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon smoked paprika (optional)

→ Pomegranate Walnut Salsa

07 - 1 cup pomegranate arils
08 - 1/2 cup toasted walnuts, roughly chopped
09 - 1/4 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 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

# How To Make It:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and arrange on the prepared baking sheet.
03 - Combine olive oil, lemon zest, lemon juice, salt, black pepper, and smoked paprika. Brush evenly over salmon fillets.
04 - Bake for 15 to 18 minutes or until salmon is just cooked through and flakes easily with a fork.
05 - While salmon bakes, mix pomegranate arils, toasted walnuts, parsley, red onion, olive oil, lemon juice, honey, salt, and pepper in a medium bowl. Toss gently.
06 - Remove salmon from oven and let rest for 2 minutes. Plate and top with pomegranate walnut salsa.

# Tips from dashanddishes:

01 -
  • It tastes like you spent way more time cooking than you actually did.
  • The pomegranate salsa brings this unexpected brightness that makes salmon feel fresh every single time.
  • Completely gluten-free and dairy-free without tasting like it's missing anything.
  • Bakes in under 20 minutes, so dinner can happen on a weeknight without stress.
02 -
  • Pomegranate arils add moisture as they sit, so if you're making the salsa more than 30 minutes ahead, hold back half of them and add them right before serving.
  • A meat thermometer reading 145°F (63°C) in the thickest part means your salmon is perfectly cooked; this beats guessing every time.
03 -
  • If you want to marinate the salmon, combine the oil, zest, and juice and let it sit in the fridge for 15 minutes before baking—it deepens the flavor without making it taste over-seasoned.
  • Keep a little extra salsa on the side for those who want more crunch; it's the best part, and people know it.

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