Baked Salmon with Pomegranate Salsa (Printable)

Tender baked salmon topped with a fresh, tangy pomegranate and walnut salsa with herbs.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, approx. 6 oz (170 g) each
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 chopped walnuts
08 - ¼ cup finely chopped flat-leaf parsley
09 - 2 tablespoons finely diced red onion
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 Make It:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place salmon fillets on the baking sheet. Drizzle with olive oil, then season evenly with sea salt and black pepper. Place a lemon slice atop each fillet.
03 - Bake salmon for 12 to 15 minutes until opaque and flakes easily with a fork, adjusting time based on fillet thickness.
04 - In a medium bowl, combine pomegranate seeds, chopped walnuts, parsley, red onion, olive oil, lemon juice, pomegranate molasses if used, sea salt, and black pepper. Gently toss until blended.
05 - Remove baked salmon from oven and allow to rest for 2 minutes to redistribute juices.
06 - Spoon the prepared salsa generously over each salmon fillet and serve immediately.

# Tips from dashanddishes:

01 -
  • The sweet tart crunch of pomegranate against buttery salmon feels like a celebration on your plate.
  • Everything comes together in thirty minutes, but tastes like you spent hours.
  • The salsa doubles as a conversation starter when guests ask what makes it so bright and alive.
02 -
  • Overbaking salmon even by a minute or two turns it dry and chalky, so pull it out the second it flakes.
  • Making the salsa more than two hours ahead causes the pomegranate seeds to weep and the walnuts to soften, losing that satisfying crunch.
03 -
  • Run your fingers over the salmon before cooking to catch any sneaky pin bones you might have missed.
  • If your pomegranate seeds taste flat, a tiny pinch of sugar in the salsa wakes them right up.

Return